While the nimbu paani and rose sherbet are eternal favourites, here are some easy recipes to make mango drinks as the temperature rises
You can not only make an Aam Panna but also Mango Mastani this summer. Photo Courtesy: Special Arrangement
Scorching summer heat got you craving something refreshing? As the temperature rises, there’s nothing quite like a chilled drink to cool you down and keep you feeling refreshed. While the nimbu paani and rose sherbet are eternal favourites, what better than the king of fruits, mango?
Celebrating the fruit on ‘The Tastes of India' podcast on Audible, here are quick recipes to make mango drinks to beat the heat. These are not only easy to make but also packed with delicious flavours - a great way to stay hydrated while enjoying the season.
Raw Mango Sattu drink
Ingredients:
Roasted chana 200 gm
Roasted cumin powder 1 tsp
Black salt 1 tsp (or to taste)
Onion 2 tsp, chopped
Green chilli 1 tsp, chopped
Raw mango 5 tsp, chopped
Cold water 1/2 litre
Lemon 1 large, juiced
Method:
1. Start by placing the roasted chana into a mixer grinder and blend it until it forms a fine powder.
2. In a bowl, combine the freshly ground sattu powder with roasted cumin powder, black salt, chopped onion, chopped green chilli, chopped raw mango, cold water, and the freshly squeezed lemon juice.
3. Stir everything together until well-mixed, and your refreshing sattu drink is ready to serve! Enjoy!
Mango Mastani
Ingredients:
Ripe mango, peeled and cubed 2 cups
Full fat milk, chilled 1 cup
Vanilla ice cream, chopped (or as needed) 4 scoops
Mango, chopped (or as needed) 8 tbsp
Almonds, chopped 2 tsp
Pistachios, chopped 2 tsp,
Tutti frutti, optional 2 tsp
Glazed cherries, optional 2 nos
Method:
1. In a blender, combine mango cubes and milk. Blend until smooth. Set aside.
2. Take a tall glass or pitcher. Layer the glass with 2 tbsp chopped mango, 1/4 cup mango shake, and 1 scoop vanilla ice cream.
3. Add another 2 tbsp chopped mango, pour in 1/4 cup more mango shake, and top with the second scoop of vanilla ice cream.
4. For the finishing touch, sprinkle chopped pistachios and almonds on top.
5. Garnish with tutti frutti, extra mango cubes, and glazed cherries as desired. Serve immediately and enjoy!
Aam ka Panna
Ingredients:
Raw mango 2 nos
Roasted cumin powder 1 tsp, or to taste
Black salt 1 tsp, or to taste
Salt to taste
Water 4 cups
Sugar, optional, based on mango tartness 3–4 tbsp, or to taste
Mint leaves a handful, fresh
Ice cubes as required
Method:
1. Rinse the raw mangoes and wipe them dry with a clean cloth.
2. On a gas stovetop, place a roti or papad rack and set the mangoes on top.
3. Turn the mangoes at regular intervals to ensure they roast evenly. The peels should become charred.
4. Once roasted, slide a knife along one of the sides of the mangoes. If the knife slides easily without resistance, it’s done!
5. Let the mangoes cool to room temperature. Alternatively, you can soak them in water for a few minutes to speed up the cooling process.
6. Peel the burnt skin off the mangoes once they’ve cooled. Scrape the cooked mango pulp into a bowl using a sharp-edged spoon or knife.
7. Add the roasted cumin powder, black salt, regular salt, and mix well.
8. Add 4 cups of water and stir everything together. Adjust the water to your preferred consistency. If you like your aam ka panna thick, reduce the water quantity.
9. Crush a few mint leaves in a mortar and pestle and add them to the aam panna. Stir to infuse the mint flavour.
10. Now you have two types of aam panna – one plain and one with mint.
11. Add ice cubes to the aam panna for that perfect chill. Serve immediately, best enjoyed cold.
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