YKGrub · May 2026 · Makes 8–10 glasses · Raw Mango & Mint Cooler
Adjusted for 650g raw unpeeled mangoes.
Ingredients — Concentrate
650g raw green mangoes (unpeeled weight)
1¼ cups fresh mint leaves, packed
1 cup sugar (start here, adjust to taste — jaggery works great for a deeper flavor)
1¼ tsp roasted cumin powder
1¼ tsp black salt (kala namak)
¾ tsp regular salt
¼ tsp black pepper
To Serve
Cold water
Ice
Mint sprig (optional)
Method
1. Cook the mangoes
Two options: Boil whole for 15–20 min until soft, or char over a gas flame, turning until skin blackens and flesh is soft (flame-roasting gives a smokier flavor).
2. Extract the pulp
Let cool, then peel and squeeze/scrape out all the pulp. Discard skin and pit.
3. Blend
Blend pulp with mint, sugar, cumin, black salt, regular salt, black pepper, and ¼ cup water until smooth. Taste — more sugar if very tart, more black salt for extra tang.
4. Strain & store
Strain through a fine sieve. Store concentrate in the fridge (keeps ~2 weeks).
5. Serve
Mix 3–4 tbsp concentrate with 1 glass of cold water. Add ice. Garnish with mint.
Tips
The greener and more unripe the mango, the more tart and authentic the flavor
Black salt (kala namak) is what makes it distinctly Aam Panna — find at any Indian grocery (Patel Brothers on Buford Hwy, Atlanta)
Add a pinch of cardamom or saffron for a fancier version