INGREDIENTS
8 ITEMS REQUIREDPlace the whole raw mangoes in a saucepan with enough water to cover them and boil until the skin wrinkles and the flesh turns soft.
Drain the mangoes and set them aside to cool until they are safe to handle by hand.
Peel the cooled mangoes and scoop out the soft pulp, discarding the skin and seed.
Blend the mango pulp with the jaggery, roasted cumin powder, black salt, mint leaves, and salt into a smooth, thick paste.
Pass the blended paste through a strainer to remove any fibrous bits and get a smooth concentrate.
Whisk the strained concentrate with the water until fully combined into a smooth drink.
Refrigerate the aam panna until well chilled before serving.
Pour the chilled aam panna into glasses over ice cubes and garnish with a mint leaf before serving.
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