Rawmango appetizer infused with spices, not only retains the juicy freshness of the fruit but also benefits the body on a hot summer day.

Preparation Method

  1. Pressure cook raw mangoes upto 3 whistles. Cool. Peel off the skin. Remove the stones.
    For Baflo Sharbat
  1. On a low flame, dissolve sugar with water in a pan. Remove the scum. Cool the syrup. Keep it aside.
  2. To the mango pulp, add sugar syrup, dry powders and water. Blend very well and refrigerate.
  3. Garnish with mints leaves and serve.
    Additional Note
  • As the acidity of the fruit varies, adjust the sweetness to individual taste.


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Serves : 12-15 glasses
Ready In : 40 Minutes
Level :
Tithi :
Tastes :
Cuisine :
    For Mango Pulp
  1. 11/2 kilos raw mangoes
  2. water
  3. For Baflo Sharbat
  4. 600 grams sugar (approx)
  5. water (enough to soak water)
  6. 1 litre water
  7. 11/2 teaspoons cumin powder (roasted)
  8. 11/4 teaspoons black rock salt powder
  9. 1/4 teaspoon black pepper powder
  10. To Garnish
  11. springs of mint leaves


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