Paleo Vegan Aam Panna

Total time1 hr 10 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

2 large raw green mangoes (about 1.5 lb total)
Honey Mango Fresh Small Mango Fresh Large Mango Organic Mangos Large Mango
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3 cups water, divided
½ cup sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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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