After days of grey dull weather and incessant rains, summer is suddenly here in Sydney in the first week of December. And summer in Sydney also brings Mangoes but they are not as sweet and we don't have a lot of options to choose from as we get back in India.
Having said that the desi in me is grateful for the Mango season and I can't resist eating them or using them in many different ways.
And making Mango based drinks is always a good way to use them up. Especially on hot days when eating seems like a task. Kairi Panna, which is sort of a concentrate/cordial is a favourite at home and so easy to make. Plus one can make it in bulk and freeze it to use all year round.
Here is a quick recipe that my friend Medha had shared with me many years ago and it works perfectly every single time.
Recipe :
2 -3 medium-sized raw green mangoes
3/4 cup grated jaggery or raw sugar
1/4 tsp salt
1 tsp cardamom powder
A few strands of Saffron
Method:
Cook the unpeeled mangoes in a pot of water or pressure cooker till done.
Let them cool down for a bit and then squeeze the pulp out. Use a spoon to scrape any remnants of the pulp on the skin or seed.
Discard the skin and seed after that.
Place the pulp and the remaining ingredients in a blender and process until smooth.
Put the contents in a clean, sterilised jar and refrigerate.
To serve it as a drink, put 2-3 tbsp of the Panna in a glass add some chilled water or soda water and stir. At the time of serving add a few ice cubes, fresh mint leaves and saffron.
I personally also like to add a little Black salt or Kaala Namak to this drink.
Note: I recommend tasting the mango pulp and adjusting the quantity of sweetener. Because you may need a little more if the Mango is sour.
Also, jaggery gives it a lovely earthy flavour, so if you can find it, definitely use Jaggery.