Mango Beet Spiced Cooler. A delicious, refreshing and fruity cooler made with fresh mango, beets mint, cumin and honey. Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3 -4 servings
  • Category: Drinks
  • Cuisine: Gluten-free, oil free, Vegan

Ingredients

  • 1 medium mango
  • 1/2 medium beet peeled and chopped
  • 8-10 mint leaves (or dry mint or basil to taste)
  • 2-3 cups of water
  • 2 tablespoons raw sugar or jaggery
  • 1/2 teaspoon salt
  • 1/4 teaspoon rock salt (kala namak or 1 Tablespoon lemon juice)
  • 1/4 teaspoon cumin powder

Method

  1. In a pressure cooker or a deep pan, add beet, peeled chopped mango, mint leaves, salt, sugar, rock salt or lemon juice, cumin powder, and water enough to cover the fruit.
  2. Pressure cook for 1 whistle, or boil for 15-20 minutes until mango is soft and cooked.
  3. Blend the mixture when cool and adjust salt, sugar and rock salt(rock salt adds a nice sour taste).
  4. Add more or less water according to preference. For super hot days, add more chilled water to get a watery version... quick rehydration! Keep it thick and smoothie like for a filling breakfast!
  5. Serve chilled topped with fresh mint leaves! Or add a splash of your favorite liquor !

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.