Raw Mango Panna
Sweet, salty, tangy Indian raw mango drink.
Indian summers are hot and intense, so naturally, Indians lean on an array of creative ways to cool down and keep the body feeling balanced in the heat. One of the best ways to do so, in my opinion, is the magically delicious raw mango panna.
You often see raw mango eaten as a snack with chili and salt in other cultures across South and Southeast Asia, and even in places like Mexico. But in India, we take it a step further, we cook the fruit down and use the pulp to make an incredibly refreshing drink known as aam panna. It’s a beautiful balance of sour, sweet, salty, and spiced, and it’s one of those flavors that instantly wakes everything up.
I can’t recall a single childhood summer that didn’t have this somewhere in it. There was always a big steel jug or glass bottle sitting in the fridge or on the counter, waiting for us to come running in from playing outside in the heat. It’s one of those core sensory memories, the smell of boiled mangoes, the bright green color, the tangy first sip.
This drink marks the arrival of peak summer. It’s what you’re given when the heat feels unbearable, when you’ve been outside too long, or when your body just needs something cooling and restorative. Not only is it incredibly delicious to drink, it’s also traditionally valued for its cooling and hydrating properties during extreme heat. Raw mango is naturally rich in vitamin C, and when combined with salt and spices, it becomes a kind of natural electrolyte drink that helps replenish you in the summer months. I hope you’ll try it if you haven’t before because I promise you’re going to keep coming back for more!
6-8 Servings
INGREDIENTS
2-3 large raw mangoes (½ kg)
¼ cup granulated sugar
1 Tsp black salt
1 Tsp fine sea salt
1 Tsp roasted cumin seeds, crushed
¼ Tsp spicy red chili powder
Mint for garnish
Raw mango slices, for garnish
METHOD
Add the raw mangoes to a medium pot and cover completely with water. Bring to a boil over medium-high heat and cook for 20–25 minutes, until the mangoes are very soft and the skins begin to wrinkle slightly. Drain and let cool enough to handle.
Peel the mangoes and squeeze or cut out all the softened flesh from the pits into a blender or a bowl. Add 3 cups of cold water and blend until completely smooth. Then strain through a fine mesh strainer. Add sugar, black salt, salt, cumin, red chili powder and stir to combine.
Taste and adjust the sugar, salt and chili as needed depending on how tart the mangoes are. For a thinner, more drinkable consistency, add more cold water as desired.
Serve chilled over ice and garnish with mint and raw mango slices.