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Aam Pora Shorbot

  • Duration: 20 minutes
  • Serves: 4 people

Authenticity Slice

To experience that authentic aam pora sharbot, use only firm mangoes with creamy white flesh and matured seeds.

Trivia Tadka

The word pora in Bengali means to char or burn the skin of a vegetable or fruit on an open flame, just like in banigan bharta.



  • Water (4 1/2 cups)
  • Firm, fleshy raw mangoes (kairi) (2–3, large size)
  • Sugar (1/2 cup)
  • Black salt (kala namak) (1/2 tsp)
  • Cumin seeds (jeera), roasted and powdered (1 tbsp)
  • Mint (pudina), for garnishing (10–12 leaves)


  • Pierce the skin of the mangoes with a knife and roast them on an open flame.
  • Cook until the skin is charred and the pulp has softened.
  • Gently peel the skin off the mango and squeeze the pulp.
  • Add the pulp to the blender along with sugar and half-cup water and grind to a fine paste.
  • Mix 4 cups of water with the blended purée and add black salt and cumin powder.
  • Pour the mix into glasses, top off with ice cubes and finally garnish with mint leaves.

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