Mango Mocktail - Aam Panna
Cool off summer heat with refreshing Mango Mocktail. This modified version of Aam Panna is tangy, salty, sweet with a hint of spice ! Perfect tropical flavors
Servings: 6 cups
Calories: 136kcal
Cost: $3
Ingredients
- 2 mangoes - use yellow or green
- 4 cups water
- ½ cup sugar adjust to taste
- ½ teaspoon black salt adjust to taste
- ½ teaspoon roasted cumin powder
- 1 teaspoon pink salt for glass rim garnish
- 1 teaspoon paprika powder for glass rim garnish.
- Fresh mint jalapeño slices for garnish
- Ice cubes
Instructions
Instant Pot Directions:
- Add 1½ cup water into the steel inner pot, add sugar and stir well. Place a steamer basket or the wire rack into the pot. Put the mangoes on top of the rack.
- Secure the lid, close the pressure valve. Select Manual 5 minutes at high pressure. After it's done cooking, Open the valve to quick release any remaining pressure -QPR
- Allow the mangoes to cool down. Discard the mango seed at the center by giving the slits to the cooked mango. Mix the sugar mixture and mango pulp well together**
- Place the pulp into a blender along with the 4 cups of water, black salt, roasted cumin powder and blend until smooth. Taste the drink and add more spices according to taste.
- Moisten the rim of the glasses . In the plate, combine pink salt and paprika powder. Place each glass upside down on the plate so the rims gets coats of the salt paprika mixture.
- Pour this drink into glasses with ice. Sprinkle cumin powder on top and garnish with a fresh sprig of mint and jalapeño slice!
Stove-top Directions
- Cook the pulp : Carefully wash mangos and peel the skin. Boil the mangoes and sugar in water for 20 minutes in covered sauce pan until tender. Allow the mangoes to cool down. Discard the mango seed at the center by giving the slits to the cooked mango. Mix everything well together.
- Make aam panna concentrate : Place the pulp into a blender along with the 4 cups of water, black salt, roasted cumin powder and blend until smooth. Taste the drink and add more spices according to taste.
- Serve : Moisten the rim of the glasses . In the plate, combine pink salt and paprika powder. Place each glass upside down on the plate so the rims gets coats of the salt paprika mixture.Pour this drink into glasses with ice. Sprinkle cumin powder on top and garnish with a fresh sprig of mint and jalapeño slice! Enjoy chilled.
Notes
The cooked pulp can be stored in the freezer for extended periods of time. You can always double the recipe for later use too. That way, you get to enjoy the drink whenever you have mood for tropical island paradise !
Nutrition
Serving: 1cup | Calories: 136kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Fiber: 2g | Sugar: 32g