Mango Pana

    1 hour 10 mins

    For the Mango season, here's my favourite drink that's also good for you. Not only does it taste yum but it also cools down the body to tolerate summer's 'lou'. Like most North Indian families, our family has also been making Pana for years. We keep a fresh jug in the fridge all summer long.


    Delhi, India
    35 people made this

    Serves: 4 

    • 2 raw mangoes
    • Water
    • 2 tsp Salt (or to taste)
    • 4 tbsp sugar (more if mangoes are sour)
    • 1 tsp roasted cumin seeds
    • 1 pinch cracked pepper
    • Mint for garnish

    Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Wash and scrub the mangoes. Boil them in a deep pan for 5-7 minutes or in the pressure cooker for 1 whistle. Take mangoes out, let cool, cut and take all pulp out.
    2. In a "moti chalni" (sieve with big holes), strain the pulp well. To this pulp, add 4 cups water, salt, sugar, mix well. Now, add cumin and pepper. Mix well. Chill and serve. Garnish with mint spring.

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    it was delicious  -  27 Apr 2015