For the Base
• 1 med-large (abt 350 grams) Green mango, washed
• few ice cubes
• Abt 2-1/2 cups cold water

Seasoning - adjust to taste
• 2 tsp roasted Cumin Powder
• 2 tsp Black Salt
• 1/4 tsp ground Black Pepper (optional)
• 2 tbsp Sugar, to taste (see Tips)
• few Mint leaves to garnish (optional)

1.Water : The amount of water will depend on the consistency you like along with the amount of pulp from the Mango. Keep in mind that the generous addition of ice cubes will dilute the juice when it melts. So add water accordingly.
2.Seasoning : The amount of spices depend largely on how tangy/sour the Mango is. It will also vary on your taste preferences. The idea is create a flavor where you get the sweet and sour balance from the mango and sugar along with the heat of the spices.
3.Sugar : The amount of sugar will depend on the sourness of the mangoes. The firmer the mangoes, more sour it probably will be. Some people tend to use little ripe mango ( when the Green mango is soft when pressed) which will be little sweeter than the unripe ones, you will need to add less sugar.

Optional Seasoning/ Variations
1. Instead of Sugar, try Jaggery. Though traditionally Sugar is added, I prefer Jaggery cos its a natural sweetener and it tends to add nutrition.
2. Instead of Mint leaves, you can add few tsp. of Mint Chutney (to taste).
3. Instead of fresh Mint leaves, you can use dried Mint leaves. Remember a little goes a long way.
4. Some Lemon juice adds a freshness to this drink.
5. Other Indian spices like asafoetida, red chilli powder can also be added. Not traditional but makes for an interesting variation.
6. I have enjoyed few variations which use carom seeds to this drink. Dry roast the seeds in a skillet and when aromatic, grind it into fine powder.
7. I heave heard of another version where Saffron threads, Cardamom powder and Nutmeg powder are used in this recipe instead of the aforementioned spices. I have personally not tried this.