A traditional North Indian summer drink made from roasted raw green mangoes with cumin and mint, prized for preventing heat stroke.

Boil or roast raw mangoes until soft, about 15 minutes.
Cool and squeeze out the pulp, discarding skin and seed.
Blend mango pulp with sugar until smooth.
Add roasted cumin, black salt, and muddled mint.
Dilute with chilled water to desired consistency.
Serve ice cold, this is a traditional Indian heat stroke preventative.
Enjoyed Aam Panna Raw Mango Cooler? Try Thai Basil Chicken Stir-Fry — Quick complementary meal.
View Recipeafternoon