Summers are here and I dislike this intense heat. The only good thing that makes me happy in summer is the variety of fruits like peaches, watermelon, muskmelon, sweet lime, and last but not the least, drumroll please – Mango. Hence, it is called the king of fruits.
I am a big fan of both ripe and raw mangoes. The possibilities with this fruit are endless. Have it raw or make a drink or a dessert out of it, it delights you equally. One such favorite summer drink is the Aam Panna. It is a sweet, spicy, and sour drink made from raw mangoes and has been a favorite since childhood. Mom used to make it by plucking fresh raw mangoes from the trees in our gardens.
I have made a granita out of it that is similar to an ice Popsicle. Granitas are quite famous in Italy but have become popular all over the world. This Aam Panna granita will become a favorite, however, you can totally omit this and have this directly as a cool drink as well.
- I have added brown sugar to keep this healthier. It gives a dark color to the granite. If you like to maintain a yellowish-green color, then you can use white sugar too.
- The amount of sugar would depend on the tartness of the raw mangoes. Though you must take sour mangoes sometimes they are naturally sweet, so adjust the sugar quantity accordingly.
- I have ground the mint leaves in this version, however, I have roughly chopped and coarsely ground the mint leaves last time and felt that gave a much better color and grainy texture to the granita. So you can choose either way based on your preference.
- This is a quick version recipe where I have boiled the mangoes. You must also try roasting the skin of the mangoes by directly placing them on the gas stove to get an amazing smokiness to you Aam Panna Granita.
- I love using Black salt to the Aam Panna Granita as it gives an amazing flavor, but you can also use regular white salt too.
PREPARATION TIME: About 8 hours
COOKING TIME: 20 minutes
DIFFICULTY SCALE: Low
- Raw Mango – 2
- Sugar – ½ – ¾ cup
- Water – 2 cups
- Mint Leaves – ½ cup
- Red Chilli powder – ½ teaspoon
- Roasted Cumin powder – 1 tablespoon
- Black salt – 1-1.25 tablespoon
- Kashmiri Green Chili Powder – a little for garnish
- Pressure Cooker
- Tray for freezing
- Wash the raw mangoes and pat them dry. Peel them.
- Roughly chop the mangoes to remove all the flesh.
- Add 2 cups of water in a pressure cooker and add the mango pieces to it.
- Place it on high heat until you hear a whistle. Now let it cook on simmer for another 5 minutes.
- Remove from heat and let the pressure release.
- Cooldown the boiled mangoes a little and then turn into a smooth puree using a blender.
- In a grinder jar, add the sugar and mint leaves. Grind well.
8. Dry roast a tablespoon of cumin seeds on a pan/tawa and grind them into a fine powder.
9. Now add the sugar – mint leaf mixture into the mango puree.
10. Then add roasted cumin powder, red chilli powder, and black salt and give it a nice mix.
11. Now pour it in a tray or even a bake tin and place it in a freezer.
12. Remove after 3 hours or so and scrape it nicely with a fork. Place it back into the freezer. Repeat one more time after another 3 hours or so. This will allow it to crystalize nicely.
13. Once you are ready to serve, place a few spoonfuls of the granita along with some fresh mint leaves and sprinkle a little Kashmiri Red Chilli Powder.
Enjoy your Aam Panna Granita chilled!