Sauces & Drinks · South Asian

Aam Panna

Name: Aam Panna
Total time: 45 min
Yield: 2
Ingredients: 1 lb very green unripe mangoes; ¾ cup jaggery; 2 tsp cumin seeds; 1 ½ tsp black salt; 2 tbsp fresh mint leaves; 3 cup water

6 ingredients · 45 minutes · 2 servings

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VegetarianVeganPescatarianNo porkNo alcohol

Ingredients

Servings:

1 lb	very green unripe mangoes
¾ cup	jaggery
2 tsp	cumin seeds
1 ½ tsp	black salt
2 tbsp	fresh mint leaves
3 cup	water

Method

simmer18 min
mango flesh completely soft
Simmer the whole or peeled green mango until the flesh yields easily. Undercooked mango stays fibrous and prevents the concentrate from becoming smooth.
toast2 min
cumin fragrant
Toast the cumin seeds just until aromatic, then grind them. Roasting deepens the spice without adding the bitterness that comes from dark scorching.
mix4 min
smooth concentrated puree
Scoop out the mango flesh and blend with jaggery, toasted cumin, black salt, mint and enough cooking water to make a thick concentrate. Taste here: green mangoes vary sharply in acidity, so sweetness is an adjustment point rather than a fixed truth.
chill20 min
cold
Chill the concentrate, then dilute with cold water to taste. Adding all the water before tasting can turn a properly balanced concentrate into a flat drink that is difficult to correct.