Aam Panna
Make Aam Panna, a tangy Indian mango drink. It's got that perfect sweet-tart thing going on, great for hot days.
Ingredients
- 2 medium raw green mangoes
- 8 tablespoons sugar
- 1.5 teaspoons roasted cumin powder
- 0.75 teaspoon black salt
- 0.25 teaspoon black pepper powder
- 0.25 teaspoon cardamom powder (optional)
- 4 cups chilled water
- 8-10 fresh mint leaves, for garnish
- 4 ice cubes per glass, for serving
Instructions
- Wash 2 medium raw green mangoes thoroughly under running water. Peel the skin off the mangoes.
- Cut the peeled mangoes into large chunks, carefully removing the hard pit from the center. Discard the pits.
- Place the mango chunks in a saucepan. Add 2 cups water, ensuring the mango pieces are submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pan, and let it simmer for 10-15 minutes, or until the mangoes become very soft and tender. Alternatively, you can pressure cook the mangoes with 1 cup water for 1 whistle (approximately 3-4 minutes on Instant Pot, set to high pressure with natural release).
- Once the mangoes are cooked and soft, remove the saucepan from heat. Allow them to cool down completely to room temperature.
- Once cooled, transfer the cooked mango pulp (including any remaining cooking water) to a blender or food processor. Add sugar, 1.5 teaspoons roasted cumin powder, 0.75 teaspoon black salt, 0.25 teaspoon black pepper powder, and 0.25 teaspoon cardamom powder (if using). Blend until a smooth, thick pulp is formed. If the pulp is too thick, you can add 0.25 cup of the chilled water to help it blend smoothly.
- Divide the prepared thick mango pulp equally into 4 serving glasses (approximately 0.5 cup of pulp per glass).
- Add 4 ice cubes to each glass. Pour 1 cup chilled water into each glass, combining it well with the mango pulp using a spoon.
- Garnish each glass with 2-3 fresh mint leaves. Serve immediately.