Vendor carts sell fresh green mangoes right outside my home these days. What better invitation to pick some up and make aam panna?
Making aam panna (green mango panna) is a little time-taking but it’s worth the effort. The drink is packed with nutrition, helps you tackle the bad effects of loo, besides readymade aam panna doesn’t taste nearly as good. Plan to make this when you have some extra time for the kitchen.
- Green Mango – 1 large: I use totapuri mango, have tried others too but this one seems to taste best for this drink.
- Mint leaves – a handful, plucked
- Roasted cumin powder – 1/2 teaspoon
- Black salt (kala namak) – 1/2 teaspoon
- Pepper – freshly ground, 1/4 teaspoon
- Sugar – To taste: Some more than you’d put in sweet lime water.
Wash and chop the mint leaves.
Roast the mango on the fire on medium-low heat. I put it on the gas burner over a stand. Keep turning it every few minutes. By the end of it, the skin should blacken all over but not turn to ash. I usually tie in the roasting while I’m doing something else nearby, as the mango needs a watchful eye but you don’t need to stand over it every moment.
Take the roasted mango off the fire and let it cool. Avoid looking at the dirty burner with dismay, it gets cleaned up in no time. When cool, break off the skin taking care not to let its particles stick to the mango. The skin will crumble away very easily.
Squeeze out all the pulp into the blender. Put in all the other ingredients, add a glass of water and blend.
This is a concentrate that makes 4-5 glasses. You can bottle and store in the fridge for about two days; longer if you use dry pudina in place of fresh.
Add ice cubes to a tall glass. Pour in aam panna concentrate and water in a 1:1 ratio. Garnish with a fresh mint leaf.
- Boiling is quicker and cleaner than roasting, but I prefer the roasted taste. For boiling, pressure-cook on high heat till one whistle.