Chef Pankaj Kumar Shares Punjabi Mango Recipes You Must Try

As the summer season arrives, the king of fruits–mangoes start to ripen with the hot winds. While everyone across the country enjoys indulging in mangoes as is, the fruit is also used in a wide range of beverages, condiments, dishes, desserts, and much more. As for Punjab, apart from the famous aam ka achaar, there are a lot of recipes you can recreate with mangoes.

Whether you need a thirst quencher like aam panna or something sweet like mango kheer, Slurrp has got some easy-to-follow recipes from Chef Pankaj Kumar, Chef De Cuisine at Shangri-La Bengaluru. So, if you want to make the most of this summer season, why don’t you replicate these Punjabi mango recipes and indulge in nothing but the best?

Aam Panna

Ingredients:

  • 2 large raw green mangoes (preferably Totapuri or local Karnataka variety)
  • 4 tbsp jaggery or raw cane sugar
  • 1/2 tsp black salt (kala namak)
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp black pepper powder
  • A pinch of hing
  • 2 tbsp fresh mint leaves, finely chopped
  • 4 cups chilled water
  • Ice cubes to serve
  • Mint sprigs and mango slivers for garnish

Instructions:

  1. Wash the raw mangoes thoroughly. Pressure cook them with 2 cups of water for 2–3 whistles until soft and pulpy.
  2. Once cooled, peel the skin and squeeze out the pulp. Strain to get a smooth base.
  3. In a bowl, mix mango pulp with jaggery, black salt, cumin powder, pepper, hing, and mint. Stir until the jaggery dissolves.
  4. Add chilled water to the mix and stir well. Taste and adjust sweetness or spice as desired.
  5. Pour into tall glasses with ice cubes. Garnish with mint sprigs and a sliver of mango.

Mango Kheer

Ingredients:

  • 1/4 cup Zeera Samba rice
  • 1 litre full-cream milk
  • 1/2 cup condensed milk
  • 1/2 cup pulp of ripe Alphonso or Badami mango (pureed)
  • 2–3 tbsp sugar (adjust to taste)
  • A pinch of saffron strands, soaked in 2 tbsp warm milk
  • 1/2 tsp cardamom powder
  • 6–8 cashew nuts
  • 6–8 almond slivers
  • A few raisins
  • 1 tbsp ghee

Instructions:

  1. Wash the Zeera Samba rice and soak it in water for 30 minutes. Drain and lightly crush the grains with your fingers.
  2. In a thick-bottomed pan, bring milk to a boil. Add the rice and cook on low heat, stirring occasionally, until the rice is soft and the milk is reduced (around 35–40 minutes).
  3. Add sugar, condensed milk, cardamom powder, and saffron milk. Simmer for another 5–7 minutes.
  4. In a small pan, heat ghee and sauté the cashews, almonds, and raisins until golden. Add them to the kheer, saving a few for garnish.
  5. Let the kheer cool slightly, then gently fold in the mango puree.
  6. Refrigerate for an hour and serve chilled. Garnish with saffron strands, chopped nuts, and a swirl of mango puree.