Make minty lemony ice cubes by adding mint leaves and chopped lemon in each section of ice tray. Pour water and keep in the freezer.
I make these a night before, so the ice cubes are ready for the drink the next day.
In a blender, take raw mango pieces, mint leaves, ginger and turmeric, stevia and little bit water.
Blend to make a smooth puree. Refrigerate the puree.
In a sauce pan add mango puree and agar agar dissolved in 2 tablespoon water.
Mix thoroughly while keeping the heat medium-low. Don't let the mixture boil.
Once the mixture starts to thicken, turn the heat off.
Pour the mango agar mixture in an ice tray and refrigerate until cool and well-set.
Take the serving glass and moisten its rim with lemon wedges.
Layer a flat plate with pink Himalayan salt, and evenly dip the glass into the salt layer.
Now add the mango-turmeric puree. Slowly add the sparkling water.
Add the minty-lemony ice cubes and top with mango jellies.
Serve with a lemon wedge or slice.