Aam Panna

Method

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1. Put the whole mangoes in a pan with the boiling water, cover, and boil 20 minutes, until the skins wrinkle and give.

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2. Drain and cool under cold water.

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3. Squeeze the pulp out of the skins and off the stones into a bowl, discarding both.

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4. Blend the pulp with the sugar, cumin powder, black salt, sea salt, pepper and mint until completely smooth.

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5. Pass through a sieve, pressing the solids through.

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6. Stir in the cold water a little at a time until it is the strength you want.

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7. Taste and correct: it should be sour first, then salty, then sweet.

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8. Chill 1 hour.

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9. Pour over ice and serve with a mint leaf.

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Chef’s Tips

• Boil them whole and skin them after.
• Black salt, not table salt.
• Sour first, salty second, sweet third.

Pairing Suggestions

• A hot afternoon
• Aloo chaat
• Salted crisps

Storage & Reheating

The concentrate keeps 1 week refrigerated and freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.