Green Mango and Cumin Drink (Aam Panna)
Photo: Miansari66, CC0
Aam panna is a sharp, salty-sweet green mango drink that northern Indian households make through the hot months. Unripe mangoes give it a tart backbone, while roasted cumin, rock salt and fresh mint make it taste cooling and savory rather than simply sugary. The recipe makes a concentrate that keeps about two weeks in the refrigerator, so a spoonful stirred into cold water is always ready.
Instructions
Cut each mango into 3 slices: one from either side of the seed, and one that still has the seed in it.
Put the mango slices in a pressure cooker with one small cup of water. Turn off the heat as soon as the cooker whistles once, then wait 5 to 7 minutes before opening it and let the mango cool.
While the mango cools, grind the sugar with the roasted cumin seeds in a food processor, adding the roasted chile if you are using it. In the same way, mince the mint leaves in the food processor.
When the mango is cool enough to handle, squeeze the pulp into a blender with your hands. Discard the skins and seeds, then purée the pulp until smooth.
Add the ground sugar and spice mixture, the rock salt and the minced mint to the purée. Blend well so the salt and sugar are fully mixed in.
Pour the concentrate into a clean glass or plastic bottle and refrigerate. To serve, stir 4 to 5 teaspoons of the concentrate into a glass of water. If you prefer a smoky flavour, roast the whole mangoes over an open flame until the skin is charred and the flesh is soft, then peel and squeeze out the pulp instead of pressure cooking.
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