Mango Panna

    Servings: 1
    PREP TIME: |Cook Time:
    Recipe Categories: Drink, Foodservice


    1/4 cup Roasted Fresh Mango Pulp
    1 tablespoon sugar
    6 ounces chilled water
    1/4 cup ice
    scant 1/8 teaspoon roasted, powdered cumin seeds
    1/8 teaspoon rock salt or black salt
    pinch mint leaves, chiffonade cut
    Lemon wedge
    Ripe fresh mango, ribbon cut, for garnish
    Mint leaf, for garnish
    Black pepper, optional garnish
    1 FIRM ripe fresh mango


    To make the drink (8 ounces):
    Blend ¼ cup mango pulp with sugar (using less sugar if mango is really sweet or more if it’s sour). Add water, ice, roasted cumin powder, and salt; blend until smooth. Strain mixture into a chilled glass. Stir in mint and juice from lemon wedge. Garnish with fresh mango and mint leaf. Sprinkle with black pepper if desired. Serve immediately.

    To make the Roasted Fresh Mango Pulp:
    Roast the mango over direct flame (or in a tandoor over) until skin gets charred. Let cool, then peel the skin and rinse off any char. Scoop the pulp away from the seed.

    Refrigerate and use cold. Store refrigerated for up to 5 days. Makes about ¾ cup pulp.

    Source: Chef Chhimi Dorje, The MasalaWala, New York, NY
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