How to make Panna (Raw Mango Drink) - Indian Cuisine

raw mangoes

🥗Healthier: green apples

💰Cheaper: ripe mango pulp

Green apples provide a similar tartness.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with a different flavor profile.

black salt

🥗Healthier: regular salt

💰Cheaper: table salt

Regular salt is more accessible.

mint leaves

🥗Healthier: basil leaves

💰Cheaper: dried mint

Basil offers a unique flavor while being easy to find.

Peel the green mango, keeping a little skin for flavor, and cut the flesh into small pieces.

In a pressure cooker, add 4 cups of water and the mango pieces.

Cover the pressure cooker and cook until it whistles two times minimum.

While the mango is cooking, chop the mint and green chili into small pieces.

Blend the mint and green chili into a semi-fine paste.

Once the pressure cooker has cooled down, remove the mango peels and check if the mango is soft enough to grind.

Add jaggery to the mango and let it melt in the hot water.

Blend the mango mixture until smooth, using a hand blender if preferred.

Add a couple of spoons of mango juice to clean the blender, then mix it back into the blended mixture.

Add chat masala, roasted cumin powder, and salt to taste, and blend again.

Taste the mixture and adjust sweetness, salt, and spices as needed.

Transfer the mixture to a jug and chill in the refrigerator for at least an hour, or add ice cubes to speed up the chilling process.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary