Green Mango and Cumin Drink (Aam Panna)
| Cuisine of India
Ingredients
- 4 medium-sized green mangoes
- ½ cup (120 ml) sugar
- 2 level tablespoons (30 ml) rock salt
- 1 level teaspoon (5 ml) roasted cumin seeds
- 1 roasted chile (optional)
- 1 handful of fresh mint leaves
Instructions
- Cut mangoes into 3 slices each—2 from either side of the seed and 1 with the seed in it.
- Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.
- Open cooker after 5–7 minutes and leave to cool.
- Grind sugar and roasted cumin seeds using a food processor. If using chilli, grind that too.
- Mince mint leaves in a food processor.
- When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.
- Purée mango pulp until smooth.
- Add ground sugar, rock salt, roasted cumin seeds, chilli powder, and minced mint leaves. Blend well.
- Store in clean plastic or glass bottle. Refrigerate.
- To serve, add 4–5 teaspoons of the mango mixture to a glass of water. Enjoy!