by nykavi
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Photo by gabrielaskitchen
A&M's Testing Notes:
Expand Collapsenykavi's Notes:
2 mangoes,green skinned Ask a question about this ingredient
4 cups cold water Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
pinches saffron Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
Wash the mangoes well.In a large pot add mangoes and cover with water.Heat on a meduim flame for 20 minutes .
Ask a question about this stepTake the mangoes out of the hot water and let them cool down. When cool , squeeze gently to soften the pulp. Tear open the skin to extract all the pulp. Squeeze the seed too to get as much of the pulp out.
Ask a question about this stepPut all the extracted in a blender with 1 cup of water. Blend for 1 minute . pour into a large pitcher. Add remaiming 3 cups of water, sugar ,crumbled saffron and lemon juice. Add salt. Mix well and chill.
Ask a question about this stepServe over ice in tall glasses.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
This looks awesome nykavi! Next time I get fresh mangoes I'll give it a whirl....or does is work with frozen ones?