Mango Panna Recipe with Jaggery
Refreshing and tangy, this North Indian delight will cool you down during the hot summer months.
Introduction
Mango Panna, or Aam Ka Panna, is a quintessential summer drink that brings together the natural tanginess of raw mangoes and the sweetness of jaggery. This version is made even more delightful by roasting raw mangoes over a flame, which imparts a unique smoky flavor. You can choose to pressure cook the mangoes as well, but roasting them gives this drink a richer taste and fragrance. A perfect beverage to refresh your senses, Mango Panna is often served chilled with a garnish of mint leaves, making it an ideal choice for hot, tiring days. Enjoy it as a side with light snacks or as a drink to keep you cool on a warm evening.
Cuisine
North Indian
Course
Appetizer
Diet
Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Raw Mangoes | 2 medium |
| Jaggery (or sugar) | 1/2 cup |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Black Salt (Kala Namak) | To taste |
| Black Pepper Powder | 1/4 teaspoon |
| Mint Leaves (Pudina) | 10 leaves |
| Chilled Water | As required |
| Ice Cubes | As required |
Preparation Time
20 minutes
Cooking Time
20 minutes
Instructions
-
Roast the Mangoes
Begin by rinsing the raw mangoes thoroughly. Place them on a wire mesh directly over the flame of your gas stove. Roast the mangoes until the skin is fully charred, and the flesh is cooked well from the inside. Youโll know they are done when the mangoes become soft and the aroma of the roasted mango fills the air. -
Cool and Peel
Once the mangoes are roasted, transfer them to a piece of foil. Close it up and let the mangoes cool down. Once cooled, peel off the charred skin. The pulp should easily come off, which you can set aside for the next step. -
Blend the Pulp
Add the roasted mango pulp to a blender. To this, add the cumin powder, black salt, black pepper powder, and jaggery (or sugar, based on your preference). Blend everything together until smooth, adjusting the sweetness and spice levels according to your taste. -
Mix and Serve
Transfer the smooth mango mixture into a large pitcher. Pour in chilled water to thin out the paste, and add ice cubes for an extra cool effect. Stir everything well to combine the flavors. -
Garnish and Serve
Garnish the Mango Panna with fresh mint leaves for a fragrant, refreshing touch. Pour the drink into glasses and serve chilled.
Serving Suggestions
This Mango Panna is perfect as a refreshing drink for hot summer evenings. It pairs wonderfully with light snacks like Chickpea Sundal or Sprouted Moong Bade (Moong Sprout Fritters). The drinkโs tanginess combined with the natural sweetness of jaggery and the smoky essence from the roasted mangoes makes it a delightful choice to cool off and recharge.
Nutritional Information
While exact values can vary depending on the quantity of jaggery or sugar used, Mango Panna with Jaggery is rich in vitamins and antioxidants, thanks to the raw mango and mint. It’s a refreshing, hydrating drink perfect for keeping you cool and replenished throughout the summer.
Tips
- Raw Mango Selection: Choose firm, green mangoes that are sour in taste. The best mangoes for this drink are unripe and free from blemishes.
- Jaggery Variations: If you prefer a milder sweetness, you can adjust the amount of jaggery based on your taste. You can also use palm sugar for a more traditional, earthy flavor.
- Flavor Adjustments: Feel free to add more mint or a hint of lemon juice if you prefer an extra zing in your drink.
- Storage: Store any leftover mango pulp in an airtight container in the refrigerator for up to two days. Simply mix with chilled water and ice when you’re ready to enjoy.
A refreshing, tangy Mango Panna made with roasted raw mangoes and jaggery โ the perfect drink for cooling off on a warm evening!
