Aam Panna
Green Mango and Mint Cooler
Ingredients: (Serves 4-6)
1. 2 large raw (and unripe) mangoes
2. approx. 4 glasses of water
3. 1 cup crushed ice
4. 1/2 cup sugar or as per your taste
5. black salt/kala namak/rock salt
6. 1.5 teaspoons lightly roasted cumin seeds
7. 1 cup packed fresh mint leaves
8. 1 green chili pepper, optional
Preparation:
To roast the mango: Wrap the mango with a foil and roast it in the oven at 350 degree F till the flesh is soft. roast the whole mangoes over an open flame, till the skin gets charred and the flesh is soft. The charred skin peels off easily.
To boil: Pressure cook the mangoes for 1-2 whistles or for 5-8 minutes. Let the cooker cool down. OR simmer the mangoes in a pan in enough water to cover the mangoes till the flesh is soft and mushy.
The pulp of the cooked/roasted mangoes should be soft. Peel the skin and remove the flesh/pulp from the mango. I usually squeeze the pulp from the stone.
Combine rock salt, sugar, roasted cumin, chili pepper (if you are using) and mint leaves in a processor till they are powdery and smooth. Add the mango pulp to this and blend/process/puree it till smooth.
Add about 6-8 tablespoons to a glass of chilled water. Stir well and serve chilled with ice and garnish with more fresh mint.
(Alternatively if you are going to serve immediately, blend the pulp, salt, sugar, mint, cumin, water and ice together.)
You can store the extra pulp in the refrigerator up to 5-7 days in an airtight glass or plastic container.
ARUN AYURVEDA
