Aam Panna (Raw Mango Cooler)
The North Indian summer saviour — tart roasted raw mango blended with mint, cumin, black salt and sugar, diluted into a pale green sweet-sour refresher.
Per serving
Ingredients
- 2 largeRaw green mangoes (kacche aam)
- 1/2 cupSugar (or jaggery)
- 1/4 cupMint leaves
- 1 tspRoasted cumin powder
- 1 tspBlack salt
- 1/2 tspSalt
- 1/4 tspBlack pepper
- 3 cupsWater
- as neededIce cubes
- 2Mint sprigs (garnish)
Method
- 1
Pressure cook the raw mangoes whole with 1 cup water for 3 whistles, or boil 15 minutes until skin loosens and the flesh is soft.
- 2
Cool. Peel and scoop out the pulp; discard the stones.
- 3
In a blender combine the pulp, sugar, mint leaves, roasted cumin powder, black salt, salt and pepper. Blend with 1/2 cup water to a smooth concentrate.
- 4
Strain through a fine sieve (optional, for ultra-smooth). Pour into a jar — this concentrate keeps refrigerated for a week.
- 5
To serve: add 2-3 tablespoons of concentrate to a tall glass. Top with chilled water and ice.
- 6
Stir, garnish with a mint sprig and serve immediately.