Char the Green Mango over a flame till the outer skin become hardened and black. Let this sit in a cup of drinking water for a while till it cools inside out.
Once it has cooled down completely, peel the hardened black skin and discard it. Remove the flesh around the seed and put it in a blender.
Add rest of the ingredients in the smoked mango flesh in the blender and blend it till smooth.
Bottle it and keep it in the refrigerator. This pulpy concentrate (depending upon the tanginess of the green mango) can make a litre of sherbet when diluted.
Serve chilled.
