Authentic Mango Panna Recipe – Cumin & Lemon Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Panna Recipe – Cumin & Lemon Summer Cooler

Hey everyone! If you’re anything like me, you’re already dreaming of ways to beat the summer heat. And honestly, nothing does it quite like a tall glass of homemade Mango Panna. This isn’t just a drink; it’s a little slice of childhood, a burst of sunshine, and the perfect way to cool down on a scorching day. I remember my dadi (grandmother) making this every summer, and I’m so excited to share her recipe with you!

Why You’ll Love This Recipe

This Mango Panna recipe is more than just refreshing. It’s incredibly easy to make, requires just a handful of ingredients, and is bursting with that sweet, tangy, and subtly spiced flavor that makes it so addictive. Plus, it’s a fantastic way to use up those slightly tart, unripe mangoes! Trust me, once you try homemade Panna, you’ll never go back to store-bought versions.

Ingredients

Here’s what you’ll need to make this magic happen:

• 3 raw mangoes
• 6 tbsp sugar (approximately 80g)
• 1 ½ tsp salt
• ½ tbsp cumin seeds (approximately 7g)
• 2 lemons

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

Raw Mangoes: Choosing the Right Variety

You want mangoes that are firm to the touch, but give slightly when pressed. They should be green, but with a hint of yellow. Totapuri or Alphonso (when slightly unripe) work beautifully. Avoid mangoes that are bruised or overly soft.

Cumin Seeds: Roasting for Maximum Flavor

Don’t skip roasting the cumin seeds! It unlocks their aroma and adds a lovely depth of flavor to the Panna. Just a few minutes in a dry pan is all it takes.

Sugar: Adjusting Sweetness to Your Preference

I use 6 tablespoons, but feel free to adjust this based on how sweet your mangoes are and your personal preference. You can always add more, but you can’t take it away!

Lemons: Freshly Squeezed vs. Bottled Juice

Freshly squeezed lemon juice is always best. It has a brighter, more vibrant flavor. But if you’re in a pinch, bottled juice will work, just try to find a good quality one.

Regional Variations in Panna Recipes

Panna recipes vary across India! Some regions add a touch of cardamom, while others prefer a hint of ginger. My dadi’s version always included a generous pinch of roasted cumin, which I absolutely love. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop those mangoes – don’t worry about being too neat, you’re going to blend them anyway! I even include the core, as it adds a lovely tang.
2. Pop the chopped mangoes into a pot with 4 cups (950ml) of water. Cover and simmer for about 45-60 minutes, or until the mangoes are super soft and mushy.
3. While the mangoes are simmering, let’s get that cumin fragrant. Dry roast the cumin seeds in a pan over medium heat until they start to pop and smell amazing. Then, coarsely grind them using a mortar and pestle, or even just a rolling pin!
4. Once the mangoes are cooked, let them cool slightly. Then, transfer them to a blender along with 1 cup (240ml) of water, the sugar, salt, lemon juice, and that beautifully roasted cumin.
5. Blend everything until it’s super smooth and creamy.
6. Now, pour the puree into a jug. Add ice and cold water to make a total of 8 cups (approximately 2 liters) of liquid.
7. Give it a taste and adjust the seasoning if needed. More lemon for tang? A little more sugar for sweetness? It’s all up to you!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Mango Panna:

Achieving the Perfect Panna Consistency

The consistency should be slightly thicker than water, but still pourable. Adjust the amount of water you add to achieve this.

Balancing Sweetness, Sourness, and Spice

This is key! Start with the amounts in the recipe and then adjust to your liking. A little bit of each element is what makes Panna so special.

Using Ripe vs. Unripe Mangoes

Unripe mangoes give that classic tartness. If you only have ripe mangoes, reduce the amount of lemon juice.

Cooling the Panna Quickly

Adding plenty of ice and cold water is the fastest way to cool it down. You can also chill the puree in the fridge for a quicker result.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Panna

Simply substitute the sugar with agave or maple syrup.

Sugar-Free Mango Panna

Use a sugar substitute like stevia or erythritol.

Spice Level Adjustment: Adding Green Chilies

My friend, Priya, loves to add a tiny sliver of green chili to her Panna for a little kick!

Festival Adaptations: Panna for Holi or Summer Celebrations

Add a pinch of saffron for a festive touch, especially during Holi.

Serving Suggestions

Serve Mango Panna chilled, garnished with a sprig of mint or a slice of lemon. It’s perfect on its own, or as a refreshing accompaniment to a spicy meal.

Storage Instructions

Mango Panna is best enjoyed fresh, but you can store it in the refrigerator for up to 24 hours. The flavor might mellow slightly over time.

FAQs

What is the best type of mango to use for Panna?

Totapuri or slightly unripe Alphonso mangoes are ideal.

Can I make Panna ahead of time?

You can make the puree ahead of time and store it in the fridge. Add the water and ice just before serving.

How can I adjust the sweetness of the Panna?

Start with the recommended amount of sugar and add more to taste.

What is the purpose of cumin in Mango Panna?

Cumin adds a unique, earthy flavor that balances the sweetness and tartness of the mangoes.

Can I use mango pulp instead of fresh mangoes?

Yes, you can! Use about 2 cups (480ml) of mango pulp and adjust the water accordingly.