Cook time- under 15 mins
Raw mango – 1 medium size
Sugar -1/4 cup or as required (varies depending on the sourness of the mangoes)
Roasted jeera powder – 1/2 tsp (dry roast cumin seeds and powder it)
Mint leaves – few
Rock Salt or black salt
1.Roast the mango over direct flame until the skin gets charred. Leave it to cool.Gently peel the skin and scoop out the pulp with a spoon. In this method, you will get a smoky flavor to the drink. Keep the pulp aside.
2.Pressure cook raw mangoes for 2 whistles. Leave it to cool.Remove the skin gently and take the pulp. Discard the seed.
3.Peel the skin, cut the mangoes into cubes and cook in little water with needed sugar.
In the second and third method, the smoky flavor will be missing.
You can store the thick mango pulp in the refrigerator for 4-5 days and dilute it when required.
Enjoy sipping delicious, sweet and sour Mango Panna.
Roasting mangoes for panna is new idea for me… I'd love to try that to see how the smoked flavour works for me.
This drink is really refreshing in summer.
This is very new n sounds interesting….. Live to Si fur thus summer… Thanks for sharing dear….
Spice up the Curry
panna looks fantastic. great
Sonia ~ Nasi Lemak Lover
Sound refreshing and good!
perfect drink for this season..simple and delicious..
Very refreshing drink, I have to try the smoky flavored version..
Beautiful clicks n yummy drink…
Have not tasted this before. Looks refreshing.
nice drink padhu 🙂
awesome n refreshing…….
Can you please let me know which variety of mango you use here?
You can use any mango. I have used the one you see in the picture.