Welcome to another chapter from my childhood stories! This raw mango drink is very common in Bihar and is something my grandmom used to make for us every summer, when we were kids.
After a day at school, in the scorching Delhi sun, we used to come home and run to the fridge because we knew she would have a batch chilling in there waiting for us! A big steel bowl of aam Jhor was always ready. We used to ladle out a glass and then another and another. What was meant to last a week or so, would get over in 2 days. Max!
I hadn’t had it for years and suddenly in the span of about 6 months I got to have it twice. The first time was at my last farewell meal in Bombay. It happened to be a Bihari pop-up and the welcome drink was Aam Jhor. Having that first sip, after almost 15+ years took me straight back to those summer days and to my grandmom. Happiness and nostalgia all at once!
The second time was when I went to the Kochi Biennale in March. I was at Cabral Yard for lunch and they had this manga juice which I ordered because I love raw mango. I thought it will be a simple raw mango juice, but it was Aam Jhor! Imagine my surprise at finding this in Kerala! Major feels ❤️
Once I moved to Bangalore and summer was in full swing, I was only reminded of this drink and the happiness it gave us as kids. I had to make it! Tested a few versions and finally landed upon this one that I love!
The drink is super easy to make. The key is to roasting the raw mangoes so they get a charry, smokey flavour. You can use the oven or do it over the flame, I have tried both and prefer the flame method.
Post that, just some salt, sugar, spices and water – blitz, chill and gulp! Easy!
Make a nice big batch and have a glass (or three) everyday. It is tangy, mildly spiced, slightly sweet, extremely refreshing and fan-frikkin-tastic! Enjoy it 😀
Aam Jhor
Ingredients
3 raw mangoes (450g)
6 cups water
1/2 tsp red chilli powder
5-6 tbsp powdered sugar
2 tsp rock salt
3/4 tsp roasted cumin powder
Directions
- Wash and dry the mangoes. Make 4-5 small cuts across each mango (shallow cuts)
- Roast over the fire for 15-20 minutes till cooked through. You can also bake at 160C for around an hour. In either process, turn half way to ensure uniform cooking
- Let the mangoes cool to room temperature, peel and remove the pulp
- Put the pulp into a blender, along with water , salt, sugar , chill and cumin powder
- Blitz for 3-4 minutes till it thickens and combines well
- Adjust for sugar and salt
- Transfer to a bowl and let it chill in the fridge for at least one hour
- Serve chilled and enjoy! This will stay in the fridge for up to 4-5 days
My Tuck Box 
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