Aam ka panna or raw mango juice is a refreshing summer cooler. When I used to live in Bombay, in the scorching hot month of May, mangoes of all kinds appeared in the market. At that time, markets near the train station closest to our home, used to be peppered with vendors selling "kairi chi panhe" as it is known there. Raw/ green mangoes are said to have cooling properties and is probably why a lot of people would be gathered around these vendors buying and enjoying this refreshing drink. Of course the fact that it tasted awesome had something to do with the demand for it too :)
I have always wanted to try this at home, but somehow never got around to trying it until recently. I was flipping through a Tarla dalal book when I came across the recipe for aam panna. Unlike a lot of versions that I have seen in the past with salt and cumin/ jeera powder this one was very simple and reminded me of the ones I used to buy in Bombay. I tweaked the recipe a tad bit with respect to quantities. It was a refreshing treat, especially since the weather in our neck of the woods finally started climbing into the eighties these past few days.
Click here for a printable view of this recipe
Ingredients and Method to make Aam ka panna ~ Green mango juice
1 large green/ raw mango (kacha aam/mangai/kairi) = 1 and 1/2 cups of puree
3/4 cup sugar (shakkar/ sakkarai) (or adjust to taste)
1/2 tsp cardamom powder (elaichi/ ellakai)
Pressure cook raw mango until soft. About 4 to 5 whistles in the pressure cooker. After the pressure subsides, open pressure cooker, remove mango, peel, de seed and cut into small pieces
Puree in a blender until smooth. Add sugar and blend again until the sugar dissolves and mixes well with the mango puree, or if the blender is not large enough. Add puree to a large bowl, add sugar to it and whisk together until the sugar dissolves. Add cardamom powder and blend/whisk one more time.
Remove and store this puree in a clean, dry bottle. This puree can be refrigerated for about a week to a week and a half. It never lasts longer than that in my home, so not sure if it will last longer than that :)
When ready to make juice, mix equal parts puree with equal parts, chilled filtered water and mix well, ie for 1 cup of juice, mix 1/2 cup puree with 1/2 cup water and mix well. Serve chill. If you want a lighter juice you can also use 40 percent puree to 60 percent water.
This quantity serves 2 to 3
Notes:
If mango puree seems a bit fibrous, strain so that puree is smooth. Then add sugar and proceed with the recipe.
I have always wanted to try this at home, but somehow never got around to trying it until recently. I was flipping through a Tarla dalal book when I came across the recipe for aam panna. Unlike a lot of versions that I have seen in the past with salt and cumin/ jeera powder this one was very simple and reminded me of the ones I used to buy in Bombay. I tweaked the recipe a tad bit with respect to quantities. It was a refreshing treat, especially since the weather in our neck of the woods finally started climbing into the eighties these past few days.
Click here for a printable view of this recipe
Ingredients and Method to make Aam ka panna ~ Green mango juice
1 large green/ raw mango (kacha aam/mangai/kairi) = 1 and 1/2 cups of puree
3/4 cup sugar (shakkar/ sakkarai) (or adjust to taste)
1/2 tsp cardamom powder (elaichi/ ellakai)
Pressure cook raw mango until soft. About 4 to 5 whistles in the pressure cooker. After the pressure subsides, open pressure cooker, remove mango, peel, de seed and cut into small pieces
Puree in a blender until smooth. Add sugar and blend again until the sugar dissolves and mixes well with the mango puree, or if the blender is not large enough. Add puree to a large bowl, add sugar to it and whisk together until the sugar dissolves. Add cardamom powder and blend/whisk one more time.
Remove and store this puree in a clean, dry bottle. This puree can be refrigerated for about a week to a week and a half. It never lasts longer than that in my home, so not sure if it will last longer than that :)
When ready to make juice, mix equal parts puree with equal parts, chilled filtered water and mix well, ie for 1 cup of juice, mix 1/2 cup puree with 1/2 cup water and mix well. Serve chill. If you want a lighter juice you can also use 40 percent puree to 60 percent water.
This quantity serves 2 to 3
Notes:
If mango puree seems a bit fibrous, strain so that puree is smooth. Then add sugar and proceed with the recipe.
