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Mango Panna

Chef.Foodie's picture
  Mango pulp 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Citric acid 1⁄2 Teaspoon
  Cumin seed powder 1⁄2 Teaspoon
  Peppercorns 1⁄4 Teaspoon (A Few Peppercorns)
  Mint leaves 1 Teaspoon, crushed (A Few Mint Leaves)
  Green food color 1 Pinch
  Salt 1 Pinch

1. Wash, peel and cut the mango into pieces, add enough water to cover the pieces and cook until the pieces turn soft. Remove, cool and mash to get one cup of pulp. Remove fibre if any. You could roast the mangoes over the gas flame directly. When the skin turns dark and crinkly, remove, and cool. Peel the skin and mash, discarding the seed and fibres. Get one cup ready thus.
2. Make a sugar syrup with sugar, water, citric acid and crushed mint leaves. Remove the scum as it forms, strain the syrup and cool thoroughly.
3. Broil the pepper and cumin seeds, and powder roughly. Add this powder to the cooled syrup. Add the mango pulp and salt, and mix thoroughly.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 306 Calories from Fat 1

% Daily Value*

Total Fat 0.05 g0.08%

Saturated Fat 0 g0.01%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 43.4 mg1.8%

Total Carbohydrates 78 g25.9%

Dietary Fiber 0.43 g1.7%

Sugars 75.3 g

Protein 0.88 g1.8%

Vitamin A 0.7% Vitamin C 0.76%

Calcium 0.5% Iron 0.86%

*Based on a 2000 Calorie diet

Mango Panna Recipe