Aam Panna is a refreshing summer cooler made using raw mangoes. This drink has great flavors and it’s a sooper coolant on the tummy.
Neighbor has a huge mango tree and last weekend she hired couple of people to pluck them up and distributed to the whole neighborhood. I had already finished pickling for this season. So decided to squeeze the pulp and use it for aam panna. This variety mangoes were too sour and very mildly sweet so adding extra sugar was not avoidable. But the drink turned sooper tangy and yummylicious!
Traditionally raw mangoes are roasted in fire charcoal or on stove top and skin peeled and pulp is removed. But i went for the usual short way by cooking them in pressure cooker and used the pulp.
Raw green mangoes – 2 large, skin peeled
Roasted cumin powder – 1 tsp
Sendha Namak / Black salt – 1 tsp
Powdered Sugar / Jaggery – 3 tbsp
Black pepper powder – 1/2 tsp
Mint leaves – Half bunch
Lemon juice – 1 lemon
Sparkling Cold water
In a pressure pan add chopped mangoes 2 cups water and pressure cook for 6 hisses, once heat down remove the pulp and use it.
In a mixer add mango pulp, cumin powder, pepper powder, powdered sugar, black salt, lemon juice, mint leaves and blend well.
Strain them through a fine mesh transfer to a pitcher filled half with ice cubes add more cold water if required and serve aam panna topped with lemon wedges.