Kairi ka Sherbert (Tangy mango drink)

Preparation time: 40 minutes
Serves 4-6
 
4 large unripe mangoes
1.15 litres water
sugar
crushed ice

The first stage is to make the green mangoes tender. They can either be boiled in plenty of water, or they can be covered with hot ashes from a wood fire. The flavour of the mangoes is improved by the fragrance from the wood smoke.

Once the mangoes are tender, squeeze them gently to further soften the inner pulp. The pulp may escape at the join between the stalk and the fruit, so place your thumb over this spot as you squeeze the flesh. Once pulp is soft remove stalk. Gently squeeze the mango and collect any juice that is released. Peel off the skin and squeeze any juice from it.

Remove all the pulp from the stone and mix it with the juice. Liquidise the pulp with water and sugar to taste. Serve with plenty of crushed ice.