Aam Panna is a traditional Indian summer drink, made with raw, unripe mangoes. This drink treats fatigue, dizziness, helps restore electrolyte balance and reduces excessive thirst especially when the going gets tough in the middle of a very hot summer. It is known to be one of the best traditional remedies for recovering from a heatstroke.
The drink is usually made with completely unripe and sour mangoes. But it will still work with mangoes that are slightly ripe. It will not work with mango that has fully ripened. The unripe mangoes are available around the world in the local supermarkets because cultivated mangoes are always ripened off the tree.
In this recipe I used mint, black pepper, jaggery and black salt. The traditional recipe, however, may vary, depending on a cook.
Mangoes are a rich source of powerful phytonutrients such as Mangiferin and Lupeopl and while these are found in some other plant species including coffee, its concentration is highest in Mango tree bark , the pulp , skin and the seed and even the leaves. In some parts of India Mango seeds are sun dried and are used to flavor curries. And while most people think it is just used for the tart taste of it , mangiferin is actually known for its potent antioxidant and other disease preventing capabilities. And this is how they have been using and benefiting from it all along.
Aam Panna | Raw Mango JuiceCuisine: IndianDifficulty: Easy
300 g of Raw Mango
1/2 cup sweetener
1 cup of fresh mint
1 tsp of black pepper
1 tsp of fennel seeds
4-5 pods of cardamom
1/2 tsp of black salt
- Boil the mango for 10 minutes, or until cooked.
- Peel the skin of the cooked mangoes and remove the pulp.
- Grind the whole spices coarsely. Add the ground spices, mint and the sweetener to a mixing bowl, and crush and pound for a few minutes.
- Finally, add the pulp, and crush to remove large lumps.
- To make the drink, add 2 Tbsp of the mixture of spices and mango pulp into a large glass and mix with water. Serve chilled, along with ice.