Summers in India are often welcomed with mixed emotions. Some people love the summer season, others hate it. Understandably, since the scorching heat and frequent power cuts make these months most difficult for the common man. Why would anyone love this season then? Because the Mango, known as the king of fruits in India, arrives in abundance in the summers, providing solace to parched throats and craving souls alike.
And what an arrival! Every state in India boasts of a variety of mangoes that taste, smell and look different. Right from tiny mangoes that are as small as ping-pong balls to those that weigh around 6.5 pounds each, this fruit dominates the kitchens of most Indian houses that use it to make anything from tangy juices to milk shakes, spicy curries to sweet rice and candy strips to pickles and chutneys.
The healing properties of the mango are another reason for its status as a royal fruit. While a fully ripened Mango is rich in the cancer fighting agent Vitamin A (beta-carotene), it is also a source of Vitamin C, Vitamin B1, and B2, niacin, potassium, iron and fiber. Mangoes are good for the kidneys, digestive system of the body and the skin. They help in relieving clogged skin pores, reducing cysts, excess body heat and fever.
There are over a thousand varieties of mangoes cultivated in the Indian states, but only 30 of these are commercially grown. Some popular varieties include the ‘Alphonso’, ‘Dasheri’, ‘Langda’ and ‘Chounsa’ mango. While India accounts for about 50% of the world’s mango production, other countries like China, Thailand, Mexico, Pakistan, Philippines, Indonesia, Brazil, Nigeria and Egypt constitute the rest.
Belonging to the same family as the cashew and pistachio nut, Mangoes first grew in Southeast Asia and India. It is said that Buddha himself meditated under a mango tree, because of which the fruit is considered sacred by many people in these regions. Mango cultivation spread to eastern Asia in the 4th and 5th centuries BC through Buddhist Monks, to the Middle East and East Africa in the 10th century through Persian traders and to South America, the Philippines and West Africa through the Portuguese who came to India in the 15th century.While the mango is devoured in its fully ripened stage, an unripe mango holds great importance in many Indian homes. It is the main ingredient in the preparation of ‘Aam Panna’ a tangy-sweet drink which is a tasty and affordable way to fight the intense Indian summers. The Aam Panna is an effective remedy for heat stroke and prevents the excessive loss of sodium chloride and iron during summer.
Often served in weddings and other celebrations that take place during Indian summers, the Aam Panna has many variations in terms of taste and consistency. It’s tangy flavor is sometimes enhanced with the addition of lime juice while at other times it may be marred with the addition of either jaggery or sugar.
There are many reasons to try this Aam Panna recipe. One of them is that it is too delicious to be as healthy as it is.
Raw Mangoes - 4
Water - 4-5 cups
Mint Leaves 5-6
Sugar - 1 cup
Black Salt - 1 tbsp.
Cumin seed (Jeera) - ½ tbsp.
Method:
- Wash and cut mangoes into big pieces.
- Pressure cook the mango pieces along with the stones and water for two whistles. Alternatively, boil in a deep pan until tender.
- Allow to cool and then peel.
- Dry roast cumin seeds on a pan. After roasting, crush on flat tray with rolling pin.
- Combine the mango pulp, sugar and mint leaves in a blender and blend well.
- Add salt and cumin seed powder to this. Mix well.
- Transfer the mixture into a bottle and refrigerate.
- To serve, combine one cup of the concentrate with two cups of chilled water.
- Serve in a tall glass, garnished with mint leaves.
