Cook Time: 10 minutes

Servings: 1 litre

Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:

800 gm Raw mangoes

1. Wash the mangoes thoroughly. Place it in a pan filled with water to boil.
   
2. Heat it on high flame. When the water starts boiling, lower the flame and boil for another 10 minutes or untill the mangoes start tearing. Switch off the flame.
   
4. Take out the mangoes from the water and keep it aside to cool.
   
5. Once cooled, you can easily tear apart the skin of the mangoes. Scoop out the pulp using spoon or knife.
   
6. Add the pulp and all the masala powders to a mixie jar.
   
7. Grind it to a smooth paste and transfer it to a clean jar. Store it in refrigerator.
   
8. To make a glass(250 ml) of aam panna, add 2 tablespoon of mango paste to a glass of water and mix well. According to the taste, you can add more cumin powder or sugar.

Recipe Notes:

The mangoes I used was too sour, still the amount was perfect to make a glass of Aam Ka panna. I did not add any more sugar or cumin.

If you want little strong flavour, you can add more than 2 tablespoon of mango paste.

For a different flavour, add about a half cup of fresh mint leaves while grinding the pulp.

I got approximately 2 cups of mango pulp from the above number of mangoes.

If the mangoes are organic, you can grind the peel also along with the pulp. Good to have little fibre too.