Lucknow: Summer has arrived, and for most of us, the abrupt rise in temperature has been unpleasant. The sweltering heat causes headaches, dehydration, and a constant irritability in the body. ACs and coolers come to the rescue in this situation, but they are only a temporary solution to the months-long problem. However, cooling beverages such as ‘Aam Pudina Panna’ are a terrific supplement to this summer-specific diet. This green mango with mint cooler not only keep us cool, but they also assist us maintain our body’s water balance.
As now a days, vendor carts sell fresh green mangoes just outside our door, why not go out and get some green mangoes to create aam panna (green mango panna)?
Making aam panna takes some time, but it’s well worth the effort. The drink is nutrient-dense and aids in overcoming the negative consequences of going to the bathroom. The cooling and digesting effects of mint are enhanced when it is added to the mix. Make this cocktail when you have some spare time in the kitchen.
-Green Mango – 1 large (totapuri mango is best for this drink as it tastes the best for this drink.)
-a bunch of mint leaves
-1/2 teaspoon roasted cumin powder
-1/2 teaspoon black salt (kala namak)
-1/4 teaspoon sugar, freshly ground pepper, to taste
Roast unpeeled mangoes over a medium-low fire. Place the mango on a stand over a gas burner. Continue to flip it every couple minutes. The mango’s skin should blacken all throughout but not turn to ash at the end.
Now remove the roasted mango from the heat and set it aside to cool. Break off the skin when it’s cool, being careful not to allow any of the skin’s particles stick to the mango. The skin will readily fall away.
Fill the blender with all of the roasted mango pulp. Blend in the remaining ingredients (sugar, pepper, roasted cumin powder, black salt, and mint leaves), followed by a glass of water.
This is a concentration that yields around 4-5 glasses. Green mango panna concentration may be stored in the fridge for up to two days if you use dried mint instead of fresh.
Fill a large glass halfway with ice cubes. In a 1:1 ratio, combine green mango panna concentrate and water. Serve with fresh mint leaves as a garnish.
Note: Although boiling is faster and easier than roasting, I like the roasted flavour. Pressure-cook on high heat until one whistle is heard for boiling.