Aam Panna

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare the Mangoes

   First, gather all your tools: a pressure cooker, knife, cutting board, blender, large mixing bowl, small pan, serving glasses, and measuring cups/spoons. Wash the 2 medium raw mangoes thoroughly under running water. Do not peel them. Place the washed mangoes into the pressure cooker and add 1 cup (240ml) of water.

2. 02

   Cook the Mangoes

   Close the pressure cooker lid tightly. Place the cooker on a high flame. Once the first whistle blows (you'll hear a loud hiss and steam escaping), reduce the flame to medium-low. Let it cook for 3 more whistles, which should take about 8-10 minutes. This will make the mangoes very soft.

3. 03

   Cool and Peel Mangoes

   After 3 whistles, turn off the flame. Let the pressure cooker cool down naturally for about 10-15 minutes until you can open the lid safely without force. Carefully remove the cooked mangoes from the cooker and place them in the large mixing bowl to cool completely, about 20-30 minutes. Once cool enough to handle, peel the skin off the mangoes using your hands; it should come off easily. Discard the skin.

4. 04

   Extract Mango Pulp

   Scoop out all the soft mango pulp from around the seed using a spoon or your hands. Make sure to get every bit of pulp. Discard the seeds. You should have about 1 cup of mango pulp. Place this pulp into your blender jar.

5. 05

   Prepare Mint and Spices

   Wash 1/2 cup of fresh mint leaves thoroughly and add them to the blender jar with the mango pulp. Add 1/2 cup of sugar, 1.5 tsp of roasted cumin powder, 1 tsp of black salt, and 1/2 tsp of regular table salt to the blender jar. These spices will give the Aam Panna its unique tangy and savory flavor.

6. 06

   Blend the Mixture

   Add 1/2 cup (120ml) of water to the blender jar. Secure the lid and blend on high speed until the mixture is completely smooth and no mint leaf pieces are visible, about 1-2 minutes. The mixture should be a thick, greenish-yellow paste. If it's too thick to blend, add another 1/4 cup of water.

7. 07

   Dilute the Aam Panna Concentrate

   Pour the blended concentrate into the large mixing bowl. Add the remaining 2.5 cups (600ml) of cold water to the bowl. Stir well with a spoon until the concentrate is fully mixed with the water and the color is uniform. Taste a small spoonful; if it's too sweet, add a tiny pinch more black salt. If it's too tart, add a tiny pinch more sugar.

8. 08

   Chill and Serve

   Cover the mixing bowl and place it in the refrigerator to chill for at least 30 minutes, or until very cold. When ready to serve, pour the chilled Aam Panna into individual serving glasses. Add a few ice cubes to each glass for extra coolness. You can garnish with a fresh mint leaf if you like. Enjoy your homemade Aam Panna!