Simple, practical, and full of everyday flavour, Mango Beet Spiced Cooler is a vegan, vegetarian Gluten-free, oil free, Vegan drinks made with medium mango, medium beet peeled and chopped, and mint leaves in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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.
- Pressure cook for 1 whistle, or boil for 15-20 minutes until mango is soft and cooked.
- Blend the mixture when cool and adjust salt, sugar and rock salt(rock salt adds a nice sour taste).
- 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!
- 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.
