From: Executive chef Chhimi Dorje, The MasalaWala, New York, NY. Yield: 1 serving. ¼ cup roasted fresh mango pulp (instructions follow) 1 Tbsp. sugar 6 oz. chilled water ¼ cup ice scant 1⁄8 tsp. roasted, powdered cumin seeds 1⁄8 tsp. rock salt or black salt pinch of mint leaves, chiffonade cut 1 lemon wedge as needed for garnish, ripe fresh mango, ribbon cut as needed for garnish, mint leaf as desired for garnish, black pepper Roasted Fresh Mango ...

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