Raw green mango boiled and blended with cumin, black salt and mint into a cooling drink — the essential summer drink of Madhya Pradesh.
Ingredients
2 medium raw green mangoes — boiled or roasted over flame
3 cups cold water
3 tbsp sugar or jaggery — to taste
1/2 tsp roasted cumin powder
1/2 tsp black salt (kala namak)
1/4 tsp regular salt
1/4 tsp red chilli powder
10 fresh mint leaves
Ice cubes
Method
Boil raw mangoes in water for 15 to 18 minutes until the skin splits and the flesh is completely soft.
Alternatively roast directly over a flame until charred on outside and soft inside.
Cool. Peel off the skin. Scoop out all the soft sour pulp.
Blend the mango pulp with 1 cup water, sugar, roasted cumin powder, black salt, regular salt, red chilli powder and mint leaves until completely smooth.
Add remaining cold water. Blend briefly.
Taste and adjust sourness (add more mango pulp if available), sweetness (add sugar), salt and spice.
Chill or pour over ice.
The aam panna should be bracingly sour, sweet, salty and spiced with a strong mint note.