Kairi Panna – Tangy Raw Mango Beverage

Hello HTS Community

Today we are making a raw mango beverage that is enjoyed chilled. You can serve it in 2 ways, one like a cold soup with your meal, and the second like a cold refreshing beverage. The only difference between the two is the consistency of the item. I personally like the soup version, but the beverage version is more famous in India.

Summers are officially here and so are mangoes. The entire summer season is filled with mango intensive recipes, because we just can’t get enough of it. Mangoes deserve that attention I feel, and rightly so it’s called the king of fruits.

How does it taste? Well, raw mango combined with sugar and spices, make up for an amazing sweet, sour and tangy drink. It is best served during hot afternoons to beat the heat. You can refrigerate panna for a week. Let’s make Kairi Panna, shall we?

If you like this recipe, try more summer recipes like, Mango pound cake, Summer orange cake and Bruschetta.

Ingredients you will need:

• Raw mango- 3 (about 500g)
• Sugar- 1 cup
• Fresh mint- handful
• Black salt- 1 teaspoon
• Ground black pepper- 1/2 teaspoon
• Roasted cumin seeds- 1 teaspoon
• Regular salt- to taste
• Asafoetida- a pinch (optional)

Steps:

• Wash and peel the raw mangoes and cut in pieces removing the seed.
• We want to cook this flesh slightly, so either pressure cook or boil in a pan.
  • To pressure cook, in a pressure cooker add the flesh with 1/2 teaspoon salt and 1 cup water. Close the lid and cook for 1 minute on high heat, or until 1 whistle. Switch off the heat and let the pressure in cooker settle before opening. Cool the mixture before next step.
  • If boiling in a pan, add the raw mango flesh with 1+1/2 cup water and 1/2 teaspoon salt. Cook on medium heat for 15 minutes, or until mango pieces are soft. Cool the mixture before next step.
• In a mixer-grinder jar, add the cooked flesh with 2 cups of water, sugar, asafoetida and fresh mint. Make into a smooth paste. Transfer in a bowl using a sieve or fine mesh to remove fibres.
• Add black salt, black pepper, regular salt, and roasted cumin seeds. Mix well and refrigerate for at least 6 hours.

• To eat as soup: Serve the prepared panna, as it is, in a small bowl, garnished with fresh mint leaves.
• To drink as beverage: In a glass add water and panna in 1:1 ratio. Mix them and add ice. Top with fresh mint leaves.