It’s almost 40 degrees Celsius in the afternoon in Pune nowadays, summer is at it’s peak, one needs to keep the mind and the body in sync and cool, at times like this a chilled summer drink and that too one made from raw mangoes is a treat, more so if it’s made by my old mother who is recovering from knee replacement surgery and is walking around using a walking stick. She is just waiting to get back on her feet and go into the kitchen and cook up stuff but under strict orders from her doc can only do so about once in 2 days.
Growing in Mumbai , summer holidays were great fun with my cousins around, mum always made loads of this concentrate from raw mangoes and it was such a treat to come home all sweaty and panting and drink tall glasses of this tangy cooler doused with ice cubes of various animal shapes 😉 aaahhh summer holidays!
Kairee Panhe / Aam Ka Panna / Indian Raw Mango Cooler
Ingredients
Equipment
Method
- Pressure cook the raw mangoes by allowing for 2 whistles to happen. Then drain the water and allow them to cool
- Once these are boiled and have cooled down, peel the mangoes and collect all the lovely green pulp in a saucepan
- The sugar proportion to be added is 3 times the quantity of the pulp, so if the pulp of these 4 mangoes were to fit into a small bowl of about 200gms capacity sugar would be 600 gms
- Stir in the sugar into the pulp and keep stirring until it is completely dissolved
- Add a large spoon of elaichi powder,some freshly ground black pepper,some aniseed ground – green Cardamom powder and give this mix a stir in the mixer for just about a minute
- Store in a glass jar in the fridge. Do not freeze
- Remember never to add salt to this mixture , only while preparing the drink from the concentrate add salt in the glass
- While preparing the cooler, add 2 spoons of the raw mango concentrate and add a pinch of salt to this, top this up with cold water and strain after mixing to remove any strands from the pulp, then add ice cubes, dress it up with a spring of mint if you will and drink up this homemade goodness! aaahh! Summer!
I picked these raw mangoes from my granny’s garden , they look stunning don’t they ?
EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA:
- Valache Birdhe – C.K.P style recipe -वालाचे बिरडे
- Konkani Pompfret Fish Curry पापलेटचं कलवण
- Prawn Khichadi – कोळंबीची खिचडी
- C.K.P Style Prawn Curry
- Masoorachi Aamti – Whole Red Lentils with brown skin on – Traditional Maharashtrian Curry Recipe
FIND BELOW A LIST OF INDIAN RECIPES ON MY BLOG, SOME TRADITIONAL, SOME FUSION, AND MANY REGIONAL FAVOURITES!
- Fresh dill and yellow moong daal recipe
- Goda sheera/ sooji ka halwa/ Indian dessert
- CKP Surmai curry
- Pompfret fry
- Konbichi khichadi – Prawn khichadi
- Vaangayche Bharit/ Smoked stuffed Aubergine ( Eggplant/Brinjal) in a thick gravy/ Baingan ka bharta
- Valache Birdhe – (वालाचे बिरडे) – MADE IN A TYPICAL C.K.P WAY
- Kairi Panhe/ Aam ka panha – Raw mango summer drink
- Cauliflower- vatana bhaji – cauliflower and green peas vegetarian side dish
- Podhnichi khichadi
- Akkha masoor aamti CKP style / Whole red lentils with skin curry recipe
- Achari Mutton curry
- Spicy Chicken curry
- Egg curry
- Kadhi – fusion of Punjabi and Gujrati kadhi recipes with vadi’s
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Good recipe. This alternative is also tasty : For 3 medium sized mangoes which have been pressure cooked and pureed add 4 cups of sugar, 1 inch piece of ginger skinned and slivered, 6 leaves of fresh mint crushed in stone mortar, 4 green cardamoms powdered, 1/2 inch cinnamon stick powdered, 10 strands of saffron, 8 glasses of water. Mix well. Cook on medium flame till sugar melts. Taste and modify. Let cool. Strain and store in refrigerator. Serve chilled.
Thanks for ur recipe Monika!
Recently had this drink at a friends housewarming party and couldn’t get enough of it! so awesome! Thank you for sharing my recipe in your fab round up.