In a pressure cooker or a deep pan, add beet, peeled chopped mango, mint leaves, salt, sugar, rock salt or lemon juice, cumin powder, and water enough to cover the fruit.

Pressure cook for 1 whistle, or boil for 15-20 minutes until mango is soft and cooked.

Blend the mixture when cool and adjust salt, sugar and rock salt(rock salt adds a nice sour taste).

Add more or less water according to preference. For super hot days, add more chilled water to get a watery version... quick rehydration! Keep it thick and smoothie like for a filling breakfast!

Serve chilled topped with fresh mint leaves! Or add a splash of your favorite liquor !