This is what I did as a first thing when I got my first batch of mangoes from the market. Scorching heat forced me to prepare something cool. So I came with the idea of Aam Panna. I used 2 mangoes to make this drink and the rest were used to prepare an instant mango pickle.
Aam Panna or Aam ka Panna (Raw Mango drink) was introduced to me by a veteran blogger Aipi aka Puja of US Masala sometime around 2011. Since then, I have prepared this drink many times, especially whenever I used to come across sour mangoes. I really don’t know what her original recipe calls for. But I have been making it in my own way, described below – Adjusting as per my family taste.
I roast the mangoes or pressure cook them – It depends on the time available and my state of mind. I prepare it by mixing it with the freshly ground spices and mint leaves. There were days, I used dried mint leaves and made the panna ready mix at home. However my vote always goes to the Aam Panna that has been prepared with roasted mango for the perfect flavor it gives. You will not disagree with me on this!!!
Preparation Time: 15 minutes
Makes: 1 to 2 litre
For Mango Pulp:
Raw Mango – 2 nos., medium size
Water – 1 and 1/2 cup
For Making Panna:
Roasted Cumin seeds – 1/2 teaspoon
Black pepper – 10 nos.,
Fresh Mint leaves – 1/4 cup
Mango pulp – 1/4 cup
Black Salt – a big pinch
Sugar – 1/3 cup or to taste
Water – 1 to 2 litre or as required
For Mango Pulp:
1) Wash and wipe the mango. Cut them into slices.
2) Pressure cook it by adding 1 and 1/2 cup of water. Alternatively, you can roast it in the flame directly.
3) Once the pressure subsides, scoop out the pulp from the skin and discard the skin.
4) The mango pulp is ready. You can store this pulp in a clean container and keep inside refrigerator for 2 to 3 days.
For the Panna:
(For making 4 glassess of panna)
1) Using a mixie, powder the roasted cumin seeds and black pepper.
2) When it is powdered, add mint leaves and sugar. Again powder it.
3) Finally add mango pulp and required water.
4) Once everything had mixed well, strain (Optional) pour in tall glasses, top it with ice cubes and serve.
1) Adjust the water and sugar according to the sourness of the mango.
2) I used to prepare fresh spice mix to retain the aroma.
3) The quantity of mango pulp can be adjusted based on its sourness.I used very sour mango, hence added only 1/4 cup to get 4 glasses.
4) You can even ground roasted cumin seeds, black pepper and dried mint leaves together to make a Aam Panna ready mix. Add sugar and salt to the mango pulp, a teaspoon of the ready mix to make Aaam panna.