Aam Panna

Ingredients

• 2 raw green mangoes
• 100g jaggery or sugar
• 1 tsp roasted cumin powder
• 1/2 tsp black salt
• Salt to taste
• A handful of mint leaves
• Cold water to dilute

Method

1. Boil the whole mangoes in water for 15 minutes until the skin wrinkles and they go soft.
2. Cool, then squeeze the pulp out with your hands and throw away skin and stone. Boiling beats roasting here — you get more pulp and no bitterness.
3. Blend the pulp with jaggery, cumin, both salts and the mint into a thick concentrate.
4. That concentrate keeps two weeks in the fridge. Dilute one part to four parts cold water when you want a glass.
5. Serve very cold. It should taste sour first, sweet second, salty last.