Cover the mangoes with enough water and boil in a pressure cooker till very tender.

When cool, remove the pulp and discard the seeds. Add 1 litre (32 fl oz) water to the pulp and mix well. Strain the mixture through a muslin cloth. Discard the pulp.

Add the green coriander chutney, mint paste, cumin powder, and salt to the strained liquid; mix well. Strain the mixture again. Serve chilled.

Variation: 2 tsp sugar can also be added to this drink it you like it sweet and sour. Salted boondi (gram-flour granules) can be added just before serving. This drink is served in small quantities.