Aam Panna - Raw Mango Cooler

Summer time is not just the season ..... its about a lot of interwoven memories. Memories that are deep rooted and are close to the heart. Its about the time spent with grandparents and a bunch of cousins. It's about whispers and laughter's. About afternoon siestas and about sneaking out and playing in the hot sun under the mango n guava trees. The sweet smell of neem and jasmine flowers that intoxicate the cool evening breeze. And the smell of earth after a rain shower and a gang of kids walking in the rain under one umbrella to floating paper boats. I wish I could freeze that time forever. 

 
Summer is also about mangoes, especially if one is in India. One can find the markets flooded with varieties. And I can never ever get tired of eating one. Although I prefer ripe to raw ones but I have been hooked to this summer cooler ever since I tasted it. More because it has no sugar in it and is a guilt free drink.
There is no thumb rule of preparing this drink. Every household has its own way of preparing it. The ancient Indian science of Ayurveda and age old wisdom of grandmothers insist on drinking Aam Panna during summers because of its medicinal values. It keeps our body cool and prevents heat strokes. 
 

Health Benefits
Raw Mango is a rich source of Vitamin C, Zinc and Sodium Chloride.  It helps in replenishing these essential nutrients that we loose in the process of sweating during summer.
Also, I have substituted jaggery to sugar for making it more healthier. Jaggery/Gur is rich in iron and helps purifies the blood. 

Ingredients 
Raw Mangoes - 4 (small size) or 3 medium size
Jaggery -3/4 cup
Roasted cumin powder - 1 tsp
Black Salt - 1 tsp
Black pepper powder - 1/2 tsp
Mint leaves for garnishing
Water - 4 cups + 2 cups 
Note : You can add more jaggery if you like it sweeter.


Method of Preparation 

Wash the mangoes properly under running water. In a pressure cooker add about four cups of water. On medium heat pressure cook it for about ten minutes or till the mangoes are cooked and tender.
Let the pressure cooker cool. Remove the skin of the mangoes. (Once the mangoes are cooked the skin comes off easily). Mash the mangoes in the water using your hand to remove pulp from the seed. 

Next take a stainer and stain the juice with the pulp to remove any skin. Add another 2 cups of water to it to dilute it further. Now add the jaggery/ gur to the juice and stir well using a spoon so that it gets completely dissolved in it. 
Next add black pepper powder, roasted cumin powder and black salt. Mix well so that all the ingredients get incorporated in the mango juice.
Chill in fridge for about an hour before serving.

Serving Suggestion
Garnish with mint leaves and serve chilled.