Indian Mango Cooler (Panha) Recipe – a delicious recipe with mangoes, boiling water, sugar, saffron threads, green cardamom. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine mangoes and water in a medium pot. Simmer until a spoon pressed into the mango's surface makes a dent, about 30 minutes. Remove from pot. Cool. Remove skin and seed and mash the flesh in a heavy based saucepan.
2
Heat pulp over medium heat while stirring, about 5 minutes. Add sugar, saffron and cardamom and stir until sugar has dissolved, another five minutes. Taste mixture and add more sugar if necessary. Remove from heat and cool in. Transfer to a sealed container and refrigerate until ready to use.
3
To serve, put 2 tablespoons of mixture to a glass and top with ice cold water (you can also add a pinch of toasted ground cumin, salt, or finely shredded mint leaves as a final garnish). Stir well.
2345
kcal
Calories
240
g
Fat
58
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 large mangoes (about 1 pound total), 4 cups boiling water, 1 cup sugar, 1 teaspoon saffron threads, and more.
Yes, Indian Mango Cooler (Panha) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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