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Every late spring and early summer, Indians get into a feverish mode. No! It’s not for any sport, although if there is a game of cricket going on; Indians do get feverish about that. This spring and summer excitement is for the National fruit of India – the mango. And it’s many forms, including the Aam Panna.
What exactly is Aam Panna?
To put it simply, aam panna is a refreshing green mango drink. It has a smoky, tangy, refreshing flavor and is also good for cooling the body. Roasting the green mangoes on fire brings out a smoky flavor. Most people usually boil the green mangoes for making aam panna because the process is faster.
Roasted cumin is the main flavor carrying ingredient for aam panna because cumin is known to be a stomachic. In the hot summer months, when people don’t feel like eating much, spices like cumin are used to promote the appetite and help with digestion.
The aam panna has a shelf life of about a week in the fridge. In order to increase the shelf life, I decided to use my popsicles molds, tweak the recipe a bit and make aam panna popsicles.
Sometimes, my ideas work. So here we are with the Aam Panna Popsicles recipe for this month’s Progressive eats party.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Spring Has Sprung- Dishes that highlight ingredients and flavors associated with spring, and our host is Laura who blogs at Mother Would Know If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious spring inspired dishes!
Spring Has Sprung- Dishes that highlight ingredients and flavors associated with springBeverages
- Fresh Strawberry Thyme Bellini – Mother Would Know
- Vegetable Tray with Herby Yogurt Dip – Healthy Delicious
- Baked Brie with Fresh Berries and Toasted Walnuts – Creative Culinary
- Creamy Asparagus Soup (Gluten Free & Dairy Free) – The Heritage Cook
- Artichoke Foccacia – From a Chef’s Kitchen
- Spring Onion Fiddlehead Risotto – Sarah’s Cucina Bella
- Grilled Mexican Steak and Arugula Salad – Beyond Mere Sustenance
- Strawberry Spinach Salad – OMG Yummy
- Shrimp and Pork Belly Fried Rice with Peas – Karen’s Kitchen Stories
Aam Panna Popsicle
- 1 pound green mangoes (about two large)
- 1 tsp cumin seeds
- 1/2 tsp salt
- 1/2 tsp black salt
- 1/4 c sugar
- 2 tbs honey
- 1/2 c mint
- 1/2 c lemon juice (you may need less if the mangoes are very tart)
- 2 1/2 c water
- Aleppo peppers optional
Start by roasting the mangoes over a grill or open flame. Alternately, you can boil the mangoes until soft.
If you roast the mangoes, do this on a low and slow heat to allow the mango pulp to cook and soften.
When the mangoes are soft and cooked remove from heat and place in a bowl. Cover the bowl with a lid or foil and let the mangoes rest
Meanwhile, In a small pan, lightly roast the cumin seeds on slow heat. When they change color from a light brown to a dark brown and start smelling toasty, they are ready. Take care not to overcook the seeds. The oil in the seeds starts to burn and taste bitter
When the mangoes are cool, peel them and remove the pulp into a blender. Add all the other ingredients and blend until a smooth puree is formed
Pour into popsicle molds and freeze for at least 12 hours
When ready to eat, remove from the mold and some Aleppo peppers to taste