Ingredients
Method
Step 1:
- Thoroughly wash the raw mangoes. Place them in a pressure cooker with 1.5 cups of water and cook for 3 to 4 whistles until they become completely soft. (Alternatively, you can boil them in a pan for 15 minutes).
Step 2:
- Once cooked, let the mangoes cool down completely. Peel off the skin and use a spoon to scrape out all the soft mango pulp into a bowl. Discard the seeds.
Step 3:
- Transfer the extracted mango pulp into a blender. Add jaggery powder, fresh mint leaves, roasted cumin powder, black salt, regular salt, and black pepper powder.
Step 4:
- Blend everything together into a smooth, thick concentrate paste. (Ensure there are no lumps or large mint leaves left).
Step 5:
- To serve, take 3 tablespoons of this prepared Aam Panna concentrate in a glass. Pour 1 cup of chilled water, add a few ice cubes, mix well, and garnish with fresh mint leaves. Your refreshing summer drink is ready!
Notes
* Storage Tip:
You can store this thick Aam Panna concentrate in a clean glass jar in the refrigerator for up to 1-2 weeks.
* Sugar Variant:
If you do not prefer jaggery, you can easily swap it with an equal amount of regular white sugar or brown sugar.
* Diet Twist:
Instead of plain chilled water, you can mix the concentrate with chilled sparkling water or club soda for a fizzy alternative!
Estimated Nutrition Fields
- Calories: 65 kcal
- Carbohydrates: 16 g
- Sodium: 280 mg
- Sugar: 12 g