|Mango pulp||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Citric acid||1⁄2 Teaspoon|
|Cumin seed powder||1⁄2 Teaspoon|
|Peppercorns||1⁄4 Teaspoon (A Few Peppercorns)|
|Mint leaves||1 Teaspoon, crushed (A Few Mint Leaves)|
|Green food color||1 Pinch|
1. Wash, peel and cut the mango into pieces, add enough water to cover the pieces and cook until the pieces turn soft. Remove, cool and mash to get one cup of pulp. Remove fibre if any. You could roast the mangoes over the gas flame directly. When the skin turns dark and crinkly, remove, and cool. Peel the skin and mash, discarding the seed and fibres. Get one cup ready thus.
2. Make a sugar syrup with sugar, water, citric acid and crushed mint leaves. Remove the scum as it forms, strain the syrup and cool thoroughly.
3. Broil the pepper and cumin seeds, and powder roughly. Add this powder to the cooled syrup. Add the mango pulp and salt, and mix thoroughly.