Indian cooking
Indian cooking / Dishes / Kairi ka Sherbet
Kairi ka Sherbet (Green Mango Sherbet)

Kairi ka Sherbet

Green Mango Sherbet
VegetarianOrigin HyderabadPrep 25 minutes, plus cooling time

A cooling, sweet and sour Indian summer cooler prepared from simmered unripe mangoes, lightly sweetened and scented with cardamom.

Ground cardamom

0.7 gStirred into the strained syrup before blending (step 3)
01
Green cardamom pod · Elaichiground
0.7–1.1 g4–6 pieces
spice
Grind the cardamom seeds to a fine powder.

Everything else

01
Green mango · Kaccha Aampeeled
800 g4 mangoes
fruit
02
Granulated sugar · Cheeniplus extra if necessary
400 g
sweetener
03
Salt · Namak
~0.3 gpinch
salt

Method

  1. Bring 750 ml of water to a boil in a large pan, drop in the 4 peeled green mangoes, and boil for about 5 minutes. Take the pan off the heat and leave the fruit to cool.
  2. Strip and crush the cooled mango flesh to a pulp into a fresh saucepan. Add 400 g granulated sugar and 0.3 g salt, then warm over low heat until the sugar dissolves completely. Remove from the heat and allow to cool.
  3. Filter the cooled mango mixture through a fine mesh strainer or muslin into a clean container, then whisk in the ground cardamom. Taste and adjust with extra sugar if desired.
  4. Pour into a blender and pulse briefly until smooth. Thin down with water to serve.

Don't have something?

Green mango
Granulated sugar
  • Jaggery

    Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Green cardamom pod
  • Green cardamom seed

    Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

  • Ground green cardamom

    Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

  • White cardamom pod

    Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Similar dishes

Panha
Panha tastes more floral from saffron and cardamom and likely less sweet than this dish, while both are sweet-sour from green mango.
  • Same: Panha is a chilled green mango cooler scented with cardamom, like this dish.
  • Different: Panha adds saffron and water and uses less mango and sugar but more cardamom than this dish, and it lacks this dish's salt.
Aam Chundo
Mango & Chilli Chutney
Aam Chundo tastes sweet-sharp, lightly spicy, and cumin-warm, while this dish is cooling, sweet-sour, and cardamom-scented.
  • Same: Aam Chundo shares green mango, sugar, and salt with this dish.
  • Different: Aam Chundo adds vegetable oil, cumin seed, and Kashmiri chilli powder, uses grated mango and more caster sugar, and is cooked into a chunky sticky chutney, while this dish simmers mango into a cardamom-scented sherbet.
Aam ka Panna
Mango Water
Aam ka Panna is much less sweet, earthier, and mildly spicy compared to this richly sweet, cardamom-flavoured dish.
  • Same: Both are cooling summer drinks made from cooked unripe green mangoes sweetened with granulated sugar and seasoned with salt.
  • Different: Aam ka Panna contains far less sugar and replaces green cardamom with ground cumin and chilli powder.
Aam Ka Gola
Sour Mango Slushie
Aam Ka Gola tastes bright, tangy and sweet with a warm ginger edge, while this dish is a cardamom-scented sweet-sour green mango sherbet.
  • Same: Aam Ka Gola shares mango as the main ingredient with this dish and is also a cooling sweet-sour preparation.
  • Different: Aam Ka Gola uses lime, stem ginger, canned mango pulp and tequila and is frozen and scraped into crystals, while this dish simmers green mango with sugar, salt and cardamom.