Cook time- under 15 mins Serves -2-3 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. Read More
