A Drink made of Roasted Raw Mango pulp

Aam pora shorbot/sherbet is a perfect antidote to the scorching heat of the peak summer months of April, May in India. Returning from school to a chilled glass of home made Aam pora shorbot during the deadly hot summer months are fond childhood memories. At the onset of summer, Ma would make a huge quantity of the concentrate, add preservative (Sodium Benzoate) for storing, and use as and when required. She would dilute the spiced and sweetened concentrate with chilled water for instant use. It would last the whole tenure of summer.

These days, a variation of Aam pora shorbot…Aam panna, is a much in demand summer drink, available in packaged avatar too. That these healthy, soothing and tasty drinks are being chosen over the aerated variety to quench thirst is indeed a cause for celebration! These drinks have a high nutrient value, a saviour against heat strokes and dehydrations too.

Unlike Ma, I dont make the concentrate in bulk….I use 8–10 mangoes at a time so that the concentrate lasts me a week or so.

Note : Aam Panna and Aam Pora shorbot preparation is the same. The only difference is the starting material.

While in Aam Pora Shorbot, the green mangoes are roasted over fire, in Aam Panna, the green mangoes are boiled. I prefer the smoky taste of the roasted mangoes and hence, though more time-consuming, I make the Aam Pora variety more often.