I don’t think there could be any person on this planet who doesn’t like mangoes. During the summers, this raw mango juice was the first drink we had when we returned home. As soon as Kairi or raw mango season started, my mother would ask the vegetable vendor to bring us 5kg of the best produce he had. She’d then make the concentrate, and all we had to do was mix it with a little water and drink it.
A delectable fusion recipe, Raw Mango Panna with Maple Syrup will fill your mouth with a burst of delicious flavours. Serving this one-of-a-kind beverage recipe will earn you a lot of compliments and impress your guests. Making this tasty drink is easy, and it tastes best when served chilled. One of the benefits of making this delicious Aam Panna recipe is that it takes a unique approach to the classic Panna recipe that no one has ever attempted before. Serve this delectable drink to your feline mates at your next kitty party, and everyone will be impressed by your culinary skills.
The Aam Panna concentrate can be kept for weeks or even months in the refrigerator. Raw green mango is a great way to beat the heat and prevent sunstrokes thanks to its high vitamin C content. In the summer, even the Indian spices used in the recipe, such as black salt, mints, and roasted cumin, are very relaxing.
Now, without wasting much of your time let’s start with the recipe.
Ingredients required to make this juice are:
· 1 kilograms raw mango
· 20 gm mint leaves
· 5 gm black salt
· 70 ml maple syrup
· 1 litre water
· 5 gm cumin
· 5 gm asafoetida
Follow these simple basic steps to make this drink recipe:
Step 1- Boil the mangoes and remove the pulp.
Mangoes should be cleaned, washed, and cooked in 2 litres of water. Allow cooling before peeling the mangoes and straining the pulp. Meanwhile, roast and crush the cumin on a low flame.
Step 2- Toss the mango pulp with spices.
Toss the mango pulp with roasted cumin powder, black salt, asafoetida, and jaljeera powder.
Step 3- Stir in the mint leaves and set aside for an hour.
Tear the mint leaves by hand and toss them in with the other ingredients. Strain the mixture again after an hour to allow the flavours to infuse.
Step 4- Serve chilled with maple syrup.
Adjust seasoning and consistency with maple syrup until you achieve the perfect consistency. With crushed ice, serve chilled.
Key points
You can use a preservative such as sodium benzoate (1 gm per kg of finished concentrate) and store it in bottles for 2-3 months to hold the Aam Panna concentrate for longer than a few weeks.
You may use grated jaggery or other sweeteners like maple syrup or agave in the concentrate for a sugar-free aam Panna juice, but don’t apply it to the concentrate when it’s boiling. When you’re about to serve the cocktail, add the syrup right away.
Last Updated on August 17, 2021
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