BISMILLAH HIR RAHMAN NIR RAHEEM
2 fully developed raw mangoes (250 gms approx)
5 tbsp ground sugar
600 ml water
1 tsp salt
3-4 pinches black salt
1/4 tsp ginger powder
1/4 tsp black pepper powder
1/4 tsp cumin powder
1 pinch asafoetida
10 - 12 mint leaves crushed fine
Wash, wipe and roast whole raw mangoes on a mesh over a gas stove flame.
The skin of mangoes should get somewhat charred, and its insides, soft and pulpy.
Cool a bit, carefully remove the peel and mash its pulp well.
Add some water, mix and strain.
Then add black salt, ginger and black pepper powder.
Add a pinch of asafoetida and garnish with the crushed mint leaves.
Chill this mix in the refrigerator.
Just before serving, put crushed or fruit ice cubes in tall glasses and pour.
Mango panna tastes best if consumed on the day of preparation and works as a natural heat buster.