This recipe for Aam Ka Panna or tangy raw mango drink will give you the chilled summer cooler that you need in your life right now

This summer beat the heat with new and refreshing drinks.

Tangy Raw Mango Drink

Ingredients
2 raw mangoes
1 tsp roasted cumin powder
1 tsp black salt
4 tsp salt
4 cups water
Powdered sugar or jaggery to taste

Method

Rinse, then wipe dry the mangoes.

Place a roti or papad rack on a gas stove top, and place the mangoes on top of it.

Now turn them at regular intervals to ensure that they are uniformly roasted and cooked (see Tip).

Also the peel should get charred and look black in color.

Along with that slide a knife into one of the sides to check for doneness.

If the knife goes in freely without any resistance and comes out easily when you pull it back, the mango is well roasted.

Set aside the roasted mangoes to cool to room temperature. (You can also soak them in water for a couple of minutes before peeling if you are in a hurry.)

When the mangoes are cool, remove the burned peel and place the cooked mango pulp in a bowl.

Moreover use a sharp-edged spoon or knife to scrape the peel as well as there will be pulp sticking to it.

Add the roasted cumin powder, black salt, and salt to the mango pulp,  and mix well with a whisk or spoon.

Add the water and mix well.

You can add less or more water to get the consistency you want.

Add a little powdered sugar or powdered jaggery, and serve.

Tip: You can use an alternative method to roast the mangoes as well