Aam Panna {Indian Green Mango Summer Cooler}

This recipe has been on my bucket list for the blog for such a long time now. Most of the recipes on this blog are happy accidents or delightful surprises from my kitchen. I rarely chart a proper course of action as to what to post and when.

But I was adamant that aam panna recipe should make it to the blog, or at least my version of it. It is one of my favorites. Aam panna is basically a cool beverage made with unripe, green mangoes. Typically, slightly immature, small mangoes (called kairi aam) are used; but sadly, they are hard to come by here in the States. So when I found these unripe and sour green mangoes at the grocer, I jumped at the chance to make a pitcher of delicious panna.

Aam panna traditionally has sweet, sour and spicy notes to it. One would make a concentrate of the mango pulp and sugar and serve it diluted with water and flavored with such spices like cumin, black pepper and black salt. Extra points if you roast and grind the cumin seeds yourself. The aroma and flavor are simply out-of-this-world. I didn’t have black salt with me, so I simply used regular salt in this recipe. You can hunt down black salt at an Indian store (called kaala namak, which is, contrary to its dark name, actually a lovely shade of pink!).

My mom usually flavors the sugar syrup with mint leaves and some ginger as well. And that’s exactly what I did here.

Serve it with more fresh mint leaves and a generous pinch of the dry spice mix. The mangoes, mint, ginger and spices cool you down like no commercial sugar-laden soda or energy drink ever will.

If you can get your hands on some immature green mangoes I mentioned, the panna concentrate would actually be a lovely pale green color. But these mangoes gave me this vibrant yellow shade. Isn’t that gorgeous?!!

Read on how to make aam panna with unripe mangoes.

AAM PANNA {INDIAN GREEN MANGO SUMMER COOLER}

You will need: (Makes 12-15 servings)

• Green/unripe/raw mangoes – 3, large
• Sugar – 1 cup (depends on how tart the mangoes are and your personal preference)
• Water – 1 cup
• Ginger – a fat 2″ piece, roughly chopped
• Mint leaves – a small handful + extra (for garnish)
• Lime juice – from 2 limes
• Salt – 1 tsp (either black salt or regular salt)
• Cumin seeds – 1 tbsp
• Black pepper corns – 8-10
• Cold water and ice – to serve

How to:

• Wash the mangoes well and place them in a big pot. Add water to lightly submerge them and cook till mangoes are soft. I used a pressure cooker since it is the fastest and easiest way to cook them. Pressure cooker for 2-3 whistles and allow the pressure to release naturally.
• Once mangoes are cooked, cool them down to room temperature and peel them. Scoop the flesh into a clean bowl. Scoop every possible bit of flesh you can from the skin and around the stone in the middle. Discard skin and stones. Reserve some of the cooking liquid.
• While mangoes are cooking, make a simple syrup by boiling 1 cup sugar with 1 cup water till sugar is completely dissolved. Add ginger and a small handful of fresh mint leaves and keep covered to allow the flavors to develop. Strain the ginger and mint leaves from the sugar syrup when you are ready to make the panna.
• Blend the mango pulp with the strained syrup, lime juice and salt. If required, add a bit of the reserved cooking liquid to help blend into a smooth paste.
• Strain the mixture into a clean, dry bottle. This can be closed tightly and stored in the refrigerator for many days.
• For the spice mix, dry roast the cumin seeds and black pepper corns in a skillet. Allow to cool and grind into a coarse powder in a spice grinder. Store in a clean, airtight container in a cool, dry spot.
• To make a drink, add 1-2 tbsp of the aam panna concentrate and fill the rest of the way with cold water and ice. Top with a generous pinch of the spice mix, some fresh mint leaves and a wedge of lime.

Notes:

• There are many variations of aam panna all over India. The recipe given here is how it is made in my house. Some people may not use ginger, some may blend the mint leaves along with the mangoes and even add a green chili or two for more heat. It depends on personal taste more than anything. This recipe right here appeals to both young and old, since it has the perfect balance of sweet, sour, tangy and spicy.

I know summer is long gone in many parts of India, but there are still many areas that need respite from the heat. And of course, the worst of summer heat is yet to hit us here in the States. So when you are craving a tall, cool drink to soothe you, do try this mango drink. You’ll love it, I’m sure!

Tell me, have you tried this mango drink made with green mangoes? Does your family have a special panna recipe? Do share.

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I am sharing this over at Angie’s amazing blog link party at The Novice Gardener.