Mango Tango

Put the mango directly on heat and roast, turning often for around 10-12 minutes until completely roasted. Let it cool down. Once cooled, remove the skin.

Then squeeze out the pulp and take out the seed. Put the pulp in a blender add Chaat masala, roasted jeera powder, black salt, sweetener and grated ginger. Blend it till it becomes purée. Now slowly add little sparkling water and blend it for few more minutes.

In a glass pour ice and then add the mango purée, fill the glass with sparkling water. Garnish with mango slice and mint leaves.