Method:
1. First blend the mango pulp thoroughly in a blender.

2.Then blend the remaining ingredients except the mango pieces.

3.Remove from blender and serve in tall glasses, decorated with the mango pieces.

Method:
1.Put 4 ice cubes in a glass.

2.Pour pomegranate juice over it, followed by orange squash.

3.Add pineapple juice and top with soda.

4.Serve garnished with sweet lime and cherry.

Ingredients:
Fresh Mint 40 gms., Lemon juice 6 nos., Honey 2 tsps., Sodas 2 nos., Ice cubes As required, Water ½ glass, Rock salt 1 tsp.

Method:
1.Blend the mint leaves, lemon juice, water, honey, ice cubes and salt in a liquidiser.

2.Strain and add the sodas accordingly.

Ingredients:
Khush syrup 10 ml., Mango squash 60 ml., Lemonade As required, Lime juice A dash, Crushed ice As required,
For Garnishing:
Sweet lime 1 slice, Mint leaves 1 sprig, Cherry

Method:
1.Put khus syrup in a ribbed glass.

2.Pour the mango squash over it, followed by lemonade.

3.Add lemon juice.

4.Serve topped with crushed ice and garnished with cherry, mint leaves and sweet lime.

Ingredients:
Thick curds 1 cup, Milk or water 5 cups, Mangoes, pureed 1 cup, Sugar To taste, Crushed ice As required,
Kewra essence ¼ tsp., Roasted and ground cumin seeds A pinch.

Method:
1. Beat the curds with the milk or water until very smooth and the surface turns bubbly.

2.Mix in the rest of the ingredients and beat again.

3.Serve chilled with crushed ice.

Method:
1.Churn the yogurt. Add about ¼ litre chilled water. Churn briefly.

2.Wash green chilies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.

3.Pound curry leaves with required quantity of salt.

4.Dry roast the cumin seeds and crush into a fine powder.

5.Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about ½ hour.

6.Strain and serve in tall glass tumblers with some crushed ice.

Ingredients:
Coconut water 150 ml., Pineapple juice 50 ml., Vanilla ice cream 4 tbsps., Lime juice ¼tsp., Ice cubes 5 nos.
For garnishing:
Pineapple 2 slices, Cherry 2 nos., Mint leaves 2 sprigs.

Method:

1.Blend all the ingredients in a mixer for 2 minutes.

2.Pour into a goblet glass.

3.Serve decorated with pineapple slice, cherry and mint leaves.

Ingredients:
Pineapple juice(canned) 30 ml., Orange juice 30 ml., Mango juice 30 ml., Fresh cream 15 ml., Soda 10 ml., Rose syrup A Dash, Ice cubes 4 nos.
For garnishing
Sweet lime 1 slice, Cherry 1 no., Pinapple Slice 1 no.

1.Put the ice cubes in a tumbler glass.

2.Add pineapple juice, mango juice and orange juice to the glass.

3.Add rose syrup and stir gently.

4.Float with beaten cream and top it with soda.

4.Served garnished with cheery, pineapple and sweet lime slice.

Ingredients :
Condensed milk ½ tin, Mangoes 3 nos., Milk 1 cup.

Method:
1.Peel mangoes and remove the pulp.

2.Mash the pulp well with the hand or blend coarsely.

3.Add condensed milk and cold milk. Chill.

4.Serve well chilled.

Ingredients:
Orange squash 50 ml., Gingerale 75 ml., Rose syrup 30 ml., Fresh lime 1 tsp., Lemonade 125 ml., Ice cubes As required.
For garnishing:
Lemon slice 1 no., Cherry 1 no.

Method:
1.Pour orange squash in a tall glass.

2.Add the rose syrup followed by gingerale and lemon juice.

3.Finally add the lemonade.

4.Top it with ice cubes.

5.Serve garnished with cherry and lemon slice.