Drinks · Uttar Pradesh

Aam Panna

A sweet-sour summer cooler from Uttar Pradesh made with roasted raw mango, roasted cumin, black salt and mint.

Prep 15 min · Cook 20 min · Total 35 min + 1 hr chilling · Serves 6

Ingredients

Panna

• 2 Raw green mangoes
• ½ cup Sugar
• 1 ½ tsp Roasted cumin powder
• 1 tsp Black salt (kala namak)
• ¼ tsp Salt
• ½ tsp Black pepper, ground
• ¼ cup Mint leaves
• 5 cups Chilled water

Method

1. Roast the mangoes. Roast the mangoes directly over a gas flame, turning, until the skins are black all over and the flesh is soft when pressed. Cool.
2. Scoop. Peel off the charred skin and scrape all the pulp off the stones into a blender.
3. Blend. Blend the pulp with the sugar, cumin, black salt, salt, pepper and mint to a smooth concentrate.
4. Chill and serve. Chill the concentrate, then stir about 1/4 cup into each glass with 3/4 cup chilled water and ice. Taste and adjust the salt; it should be tart, sweet and salty at once.

Tips

The concentrate keeps a week in the fridge. A few bits of charred skin left in add a nice smokiness.