I've used totapuri mango for this recipe, since I like this mango for its flavor and unique taste. The sweet and sour combination is excellent in this variety. The flavor and taste enhances when cooked.
Totapuri/kilimooku is a mango variety largely grown in southindia through out the year. It also goes by the names Bangalora, Collector, Kallamai, Kili Mooku, Gilli, Mukku, Sandersha, and Thevadiyamuthi. In Bangalore it is referred to as Totapuri, while rest of India calls it Bangalora.
Totapuri was imported to Florida in 1901 as Sandersha and in the 1960s was named as Totapuri. This mango was cultivated by two Florida mango farmers, Anderson and Brooks. Totapuri is largely cultivated in India for mango pulp, along with Alphonso and Kesar.
500 Grams Jaggery or Sugar
1 Tbsp Pepper Powder
1 Tbsp Cumin
1 Tsp Salt
2 Tbsp Lime Flavored Glucose Powder (Optional)
3 Cups Water
If your pepper powder contains salt please avoid the salt measure. I've given approx measure of jaggery please check the sour and sweet content in the mango and adjust the jaggery as pre your preference.
Switch of the flame allow the mango to cool in room temp. Add only the mango pieces to the mixer jar and grind to form a smooth puree.
Strain the puree using a sieve along with the puree strain the jaggery water stir and combine the puree with the mango pulp refrigerate. Allow the pulp to rest in the fridge for a day before serving. We can bottle this pulp and store upto 3-weeks refrigerated.
Once the pulp is chilled pour 2 parts of pulp in a bowl add 2 to 3 parts water, add glucose powder whisk and serve chilled or top with ice cubes before serving...Enjoy...:)