Panna Recipe
Make Panna Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Panna (fresh fruit concentrate)
Seasoning (traditional spiced panna)
To serve
Method
Base Panna (fresh fruit concentrate)
Prepare and cook mango
Peel and chop the unripe/green mango into small cubes. Place the chopped mango in a medium saucepan with 1.5 cups water. Bring to a gentle simmer over medium heat and cook until the mango pieces are soft and break easily with a spoon, about 8–10 minutes.
Sweeten and cool
Remove the saucepan from heat. While the mango is still warm, stir in the granulated sugar until fully dissolved. Allow the mixture to cool to room temperature (about 20–25 minutes).
Blend to a smooth concentrate
Transfer the cooled mango mixture to a blender. Add 1 cup ice (this helps chill and thicken the puree) and blend at high speed until completely smooth. If the puree is very thick, add up to 2 tablespoons water to help blend. Strain the puree through a fine-mesh sieve into a bowl to remove fibrous bits and obtain a smooth concentrate. You should have roughly 1.5 to 2 cups of panna concentrate.
Seasoning (traditional spiced panna)
Prepare spice mix
In a small bowl, combine the black salt, roasted cumin powder, chaat masala, freshly ground black pepper, and (if using) finely chopped cilantro. Taste the mango puree first and then add the spice mix gradually so you can adjust to preferred saltiness and tang. Roast and grind cumin fresh if possible for best flavor.
Blend herbs and chili (optional)
Roughly tear the mint leaves and (if using) chop the green chili and add both to the blender with 2–3 tablespoons of the strained mango puree. Pulse briefly to bruise the herbs and distribute heat from the chili. Do not over-blend — you want a bright green flecking, not a full green slurry. Stir this herb-chili paste into the remaining mango concentrate.
Finish panna concentrate
Add the lemon juice and the prepared spice mix to the mango concentrate. Stir thoroughly and taste; adjust sugar, lemon, or salt to balance sweet, sour, and salty notes. Chill the finished panna concentrate in the refrigerator for at least 30 minutes to let flavors marry.
To serve
Assemble drink
For each serving (makes 4 servings total), fill a tall glass with 1/4 cup ice cubes. Pour 1/3 cup chilled panna concentrate into the glass.
Top and adjust
Add 1/2 cup cold water or sparkling water to the glass and stir gently to combine. Taste and adjust: add more water if too strong, or 1/2 teaspoon sugar/lemon if needed. Repeat for remaining glasses.
Garnish and serve
Garnish each glass with a mint sprig and a lemon slice. Serve immediately while cold. Leftover panna concentrate keeps covered in the refrigerator for up to 4 days; stir before using.