This is my take on Mango Shorba my mom makes. This is one mango recipe that actually works very well if the mango is a little tangy. It is also very tricky because if the mango taste is not full bodied, it comes out rather flat. Its not all doom, take heart, after all what else can you do with a sour mango?
1 mango (a little sour one works the best)
2 tsp sugar
1/2 tsp salt
1/4 inch grated ginger juice (grate the ginger and squeeze it to get fresh juice)
3-4 peppercorns crushed
2 tsp ghee
1/4 tsp cumin seeds
1 red pepper (chilli)
How To Make:
Remove the pip and peel of the mango and dice it. Mix in a blender the diced mango, 1/2 cup water, sugar, salt and ginger juice. Add the crushed peppercorns. In a small pan heat the ghee. Once heated add the red chilli pepper and the cumin seeds. The cumin should pop in the ghee. Add this to the blended mango mixture. Warm the shorba, serve hot.