Mango Pineapple Panna

With the extensive loss of water in the form of sweat in the #Summers, it is supper essential that we remember to replenish our hydration levels. There is nothing more refreshing than a chilled glass of Panna - to quench the thirst and provide the much needed escape from the heat and humidity.

Prep time : 15 mins || Cuisine : Indian || Course : Beverage || Servings : 2

Ingredients :

• Unripe mangoes, rinsed & dried : 2 piece

• Ripe Pineapple, peeled : 0.25 piece (quartered slice)

• Mint leaves, chopped : 1 tablespoon

• Cumin powder, roasted : 0.25 tsp

• Black salt (fruit salt) : As per taste

• Ginger : 0.5 inch

• Red chili powder : 1 pinch

• Green chili, slit : 1 piece

• Water : 1 cup

• Ice cubes: 6 to 8

#tip : you can swap the mint leaves with basil leaves, moringa leaves or coriander leaves.

#tip : you can swap the green chillies with jalapenos.

#tip : you can swap the pineapple (roasted) with papaya (smoked).

Method :

• Roast the mangoes on an open flame directly or use a roti rack. Use tongs and turning properly it on all sides to ensure that the peel is evenly charred. Set it aside to cool.

• Meanwhile, using the same method, roast the pineapple as well. Be careful to not burn it. Once done, set it aside.

• Now take the cooled mangoes - remove the peels and the seeds. Then transfer it into a blender.

• Add in the roasted pineapple, spices and half of the water into the blender. Blend it into a smooth consistency. (Add more water if needed).

• Place it in the fridge for 30 minutes or so, to chill.

• Transfer it into a glass. Top it up with a couple of ice cubes and serve chilled.

- Authored by

Nikita Mitra, Senior Nutritionist