The recipe I have followed for this raw mango delight was given to me by my friend Roma.
This is basically a refreshing squash with raw mangoes and some assorted spices, with some mint leaves thrown in. It’s widely consumed in North India to beat the heat. With the temperature in my city soaring higher and higher, all I can think of is the air conditioner (I’m really thankful to whoever invented it) and some cool drinks like Lassi and Aam Panna. All so healthy and rejuvenating, instantly making you feel fresh with every sip down your throat.
These raw mangoes certainly look tempting, agree? The moment raw mangoes are brought into the house, I pick up a few and have it my favourite way – raw with rock salt and chilli powder. Try it if you haven’t till now.
I used two large raw mangoes which produced enough quantity to almost fill this glass jar to its full capacity. You can make more as you can refrigerate this pulp throughout summers.
- Raw (green and unripe) mangoes 2 large sized
- Sugar 1/2 cup or as per your taste
- Black/rock salt as per taste
- Roasted cumin powder 1/2 tsp.
- Black pepper 1/2 tsp.
- Fresh mint leaves 1/2 cup
- Crushed ice
- Boil the two large raw mangoes in a pressure cooker. Drain after a 2-3 whistles or approx. 6-8 minutes. Let them cool. Peel the skin and collect the flesh/pulp from the mangoes.
- Grind together sugar, roasted cumin powder, pepper powder, rock salt and mint leaves in a grinder/processor till they turn into a smooth powder. Add the mango pulp to this and blend it into a smooth purée.
- To drink a chilled glass of Aam Panna: Add about 5 tbsp. of the mango pulp to a glass full of water. Stir well. Add crushed ice and garnish with some fresh mint leaves.