Mint Mango Panna Recipe

Recipe from Asian Restaurant News
Serves 4

Mango panna is a typically North Indian drink said to possess cooling properties, and protects one from the intensely hot and dry winds of the summer. Mint leaves add to the cooling effect of raw mangoes; salt and sugar replenish the lost electrolytes in hot, sweaty weather.

2 fully developed raw mangoes
5 tablespoons ground sugar
600 milliliters water
1 teaspoon salt
3-4 pinches black salt
¼ teaspoon ginger powder
¼ teaspoon black pepper powder
¼ teaspoon cumin powder
1 pinch red chili powder
1 pinch asafetida
10-12 dried mint leaves, finely crushed

Wash, wipe and roast whole mangoes on a mesh over a gas stove or coal burner. Skin of mangoes should get somewhat charred, and its insides, soft and pulpy. Cool a bit, carefully remove skin, mash pulp well. Discard
stones, add water, mix and strain. Mix other ingredients. Chill for at least 2-3 hours. Just before serving, put crushed or fruit ice cubes in tall glasses and pour.