Mango Panna Recipe | How To Make Raw Mango Squash | Raw Mango Panna Squash Recipe

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness with fewer calories.

black salt

🥗Healthier: regular salt

💰Cheaper: table salt

Regular salt is more commonly available.

mint leaves

🥗Healthier: basil leaves

💰Cheaper: cilantro

Basil adds a unique flavor while being more affordable.

Wash and peel 1 kg of raw mango.

Chop the mango into small pieces.

In a pan, heat 1.5 cups of water.

Add the mango pieces to the water and mix well.

Cover and cook on medium heat for 10 minutes until the mango is soft.

After 10 minutes, mash the mango with a masher and set aside to cool.

In the same pan, add a bunch of mint leaves and cook on low heat for 3-4 minutes until crispy.

Cool the mint leaves and crush them into a powder.

Place a strainer over a bowl and pour the cooled mango mixture into it, using a spoon to press out all the pulp.

Discard the remaining fiber.

Transfer the strained mixture back to the pan and add 1 kg of sugar, mixing well until dissolved.

Add 1.5 tablespoons of black salt, 1.5 tablespoons of cumin powder, and the crushed mint powder to the mixture and cook for 5 minutes.

After 5 minutes, turn off the heat and add 1/4 lemon juice, mixing well.

Let the syrup cool down and then store it in a sterilized glass or plastic bottle.

To serve, add 2 tablespoons of the mango squash to a glass, fill with cold water, and mix well.

If desired, add ice cubes before serving.

Cooking Techniques

Equipment Needed

Spice Level: