Mango Panna Recipe

During summer, this is a common beverage made in North India (Rajasthan, Uttar Pradesh, Punjab). Its made with un-ripened mangoes giving it a tangy sour and sweet taste.

In United States, the un-ripened mangoes are not readily available in the stores. Therefore, I have included Amchoor as an option to get the sour taste.

Ingredients

1. Mango flesh cubed: 4 Cups

It will take about 4 medium sized mangoes. Wash and remove stone

2. Water: 4 Cups

3. Sea salt: ¼ teaspoon

4. Sugar: 1 Tablespoon

5. Cayenne powder: ¼ teaspoon

6. Amchoor: 1 Tablespoon (Optional)

7. Canola Oil: 2 Tablespoon

8. Cumin Seed: 1 teaspoon

9. Chopped Fresh peppermint leaves: ¼ cup

Method

1. Mix Mango flesh cubed, Water, Sea salt:, Sugar, Cayenne powder, and Amchoor in a food processor. Process about 5 times. Do not over process pulverize. You need the mangoes as minute grains.

2. Heat canola oil. Add Cumin seeds, fry to brown. Add Mango mixture. Heat to a boil. Turn off heat.

3. Add peppermint.

4. Let it cool to room temperature. Serve on ice.