Aam Panna

Ingredients

Instructions

1. 1

   Peel the green mango if needed, then roughly chop it. Put the chopped mango and water into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 8-10 minutes, until the mango is completely soft and mashable when pressed with a spoon.

2. 2

   While the mango cooks, pick over the mint leaves and measure the remaining ingredients. If your cumin is not already roasted and ground, toast it briefly in a dry pan until fragrant, then grind; it should smell nutty, not burnt.

3. 3

   Transfer the cooked mango and its cooking liquid to a blender jar. Add the mint leaves, sugar, roasted ground cumin, black salt, cold water, and ice cubes. Blend until completely smooth and frothy. Taste and adjust: add a splash more cold water for a lighter drink, or a pinch more black salt for a sharper savory edge.

4. 4

   For a silkier texture, strain the drink through a fine sieve, pressing well on the pulp. If you prefer a more rustic, traditional texture, serve it unstrained.

5. 5

   Fill 2 glasses with the remaining ice cubes, pour in the Aam Panna, and garnish with fresh mint leaves. Serve immediately while cold.

Nutrition per serving

Notes

• •Choose firm, sour green mangoes; sweet or ripening mangoes will make the drink less bright and tangy.
• •Black salt gives Aam Panna its characteristic savory edge. If you reduce it, the drink will taste cleaner but less traditional.
• •You can make a thicker concentrate by blending with half the cold water, then dilute to taste just before serving.
• •For extra chill within the 15-minute limit, use very cold water and pre-chilled glasses.

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