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Thursday, May 1, 2014

Kairi Panna - Green Mango Mint Cooler - Summer Recipes

Summers are here. The mercury doesn't show any signs of relenting. What can come to our rescue in such times are obviously chilled drinks.

This summer shun the cola and other such drinks are go for homemade thirst quenchers like this mango mint cooler, aka kairi panna.

How to prepare green mango pulp?

I generally prepare the mango pull by cooking the mangoes in pressure cooker for 2 whistles on medium- high flame. Once the cooked mangoes are cooled down, I scrape of the pulp from the cooked mangoes. This pulp can be frozen in the freezer section of your refrigerator for months. When needed just keep the container of the pulp outside for half and hour, scoop out the amount of pulp you need as keep the rest in the freezer again.

Here is what you will need:
Serves 4


1/4 to 1/2 cup green mango pulp, depending on how tart it is.
1/2 cup sugar
1/2 cup water
1/4 mint leaves
1/4 tsp to 1/2 tsp black salt
1/4 tsp to 1/2 tsp roasted cumin
600 ml chilled water
Lots of ice cubes to serve


In a saucepan add sugar and water and boil it till the sugar melts to form a sugar syrup. Set aside to cool it down

Churn the mango pulp and mint leaves in a mixer till smooth. Strain it to remove any fibrous part.

In a tall jar add the mint and mango pulp, add the water, the prepared sugar syrup, black salt and roasted cumin. Adjust spices and sugar as per your need. Stir till well combined. Add loads of ice cubes and pour into glasses. Serve chilled.

Thank you for stopping by! Cheers!

1 comment:

  1. Super refreshing cooler, definitely a prefect summer drink.


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