Refresh your childhood memories with this eye pleasing tangy summer drink with a vibrant twist of beetroot. Quench your thirst with a perfect balance of electrolytes and minerals.
Pressure cook raw mango.
Soak 1 tsp basil seeds.
In a blender jar, add cooked raw mango pulp, 2 tsp grated beetroot, 1 tbsp jaggery powder, 1/8th tsp jeera powder, 1/8th tsp black salt, mango water and blend well.
Add water and blend again to get the desired consistency.
Sprinkle 1 tsp soaked basil seeds, add ice cubes and serve a chilled beet aampanna.