Spicy Mango Pomegranate Cooler

1In a blender, combine the diced mangoes, pomegranate seeds (1 cup), grated ginger, chopped green chilies (1-2), and chopped coriander leaves.

2Add the cumin powder (1 teaspoon), cumin seeds (1 teaspoon), chaat masala (1 teaspoon), lemon (1) juice, and kewra water (¼ cup) to the blender.

3Pour in the cold water (4 cups) and add salt to taste.

4Blend the mixture until smooth and well combined.

5Strain the juice through a fine mesh sieve into a large pitcher to remove any pulp and seeds, pressing down with a spoon to extract as much liquid as possible.

6Taste the juice and adjust the seasoning if necessary, adding more salt or lemon (1) juice as desired.

7Serve the juice over ice cubes in tall glasses, garnished with additional pomegranate seeds (1 cup) and coriander leaves if desired.