Green Mango Squash (Aam Panna)

This  spicy  green mango squash recipe is sure to quench your thirst in the hot summer and is a healthy substitute for the sugary sweet drinks we generally consume to beat the heat that are laden with artificial flavours and preservatives.

Ingredients

2 Raw green mature mangoes, medium sized

3 cups water

½ cup Sugarcane Jaggery, grated

1 teaspoon crushed peppercorns

1 1/2 teaspoon crushed roasted cumin

Black salt, to taste

A pinch hing (optional)

Mint, couple of sprigs

Method

In a large pot, add water and peeled green mangoes, boil until the mangoes become soft. Let the liquid  cool down and remove the mangoes. Mash the mangoes into pulp and take the seeds out. Blend the pulp with the leftover water and mint in a blender. Place the mixture in another pot and add rest of the ingredients, taste to ensure a balance of sour, salty, and sweet. Allow the mixture to cook for 5 minutes and let the liquid cool and store it in a clean plastic bottle. To serve, take some of the squash mixture and mix it with cold water. Your thirst quenching green mango squash is now ready to serve. The squash needs to be stored in the fridge as it contains no artificial preservatives.