Mustard Free Vegan Aam Panna
Raw green mangoes are the star here, simmered until their tart, tangy pulp is completely soft and ready to blend into something truly refreshing. This classic Indian summer cooler gets its complex depth from toasted cumin, fragrant cardamom, cooling fresh mint, and the funky, savory edge of black salt — a combination that tastes far more sophisticated than the short ingredient list suggests. Every single component is naturally free from mustard in any form, so there's no label-scanning or substitution stress involved. The blending and straining process gives you a silky, vibrant green drink that's as beautiful in the glass as it is on the palate. Adjusting the reserved cooking water at the end lets you dial in exactly the consistency you want, whether that's a bold, concentrated sipper or a lighter, more diluted cooler over a big pile of ice. It's the kind of drink that makes a hot afternoon feel genuinely manageable, and once you've made it from scratch you'll wonder why you ever reached for anything else.
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Learn more →Ingredients
4 servings
- 2 large raw green mangoes (about 1.5 lb total)
- 3 cups water, divided
- ½ cup sugar
- 1 tsp cumin seeds
- ½ tsp black salt (kala namak)
- ¼ tsp regular salt
- ¼ tsp ground black pepper
- ¼ tsp ground cardamom
- ¼ cup fresh mint leaves, loosely packed
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Place the whole raw mangoes in a medium saucepan and add 2 cups of the water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–20 minutes, until the skin is wrinkled and the flesh feels completely soft when pierced with a knife.
- 2
While the mangoes cook, toast the cumin seeds in a small dry skillet over medium heat for 1–2 minutes, stirring frequently, until fragrant and a shade darker. Transfer immediately to a plate to stop cooking, then grind to a coarse powder using a mortar and pestle or the back of a spoon.
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