The other day when i had been shopping for my regular stock of fruits, i discovered some nice fat raw mangoes, fragrant and inviting. While i do relish mango dal and mavinkai chitranna, i wanted to make something cool and sweet this time with those mangoes. And i settled on making aam panna. Now every household, much like any other Indian recipe, has its version of aam panna. Some roast the mango, some pressure cook it and some boil it in a pan. Again, the addition of spices is another thing totally. My version is simple and straight forward. But it was a hit nevertheless.
Prep Time: 10 mins
Cook Time: 20 mins
Cooling Time: 1 hour
Makes 4 to 5 tall glasses
Allergy Info: Vegan, Gluten free, Soy and Nut Free
Raw mango 1 med peeled, cored and chopped
Jaggery 1/4 c
Water 1/2 c
Mint leaves 10
Black salt 1 tsp
Cumin powder 1/2 tsp
Chilled water as required
1. You may replace the jaggery with sugar.
Pressure cook the mango for 2 to 3 whistles.
In the mean while, combine jaggery and water and heat until just melted.
Run this mixture through a sieve to get rid of any impurities.
Let cool completely.
Once the mango is cooked, let that too cool completely.
Once cool, add cooked mango, mint, black salt and cumin powder to a blender and grind to a smooth puree.
Mix the jaggery syrup with this puree and stir well.
Chill this puree in the fridge for an hour.
To serve, in a tall glass, add about 1/4 c of mango puree and top with chilled water.
Mix well, add ice cubes and serve cold.