By Chef Rakhee Vaswani
Blueberry Aam Panna
A refreshing summer cooler with the tang of raw mangoes and the goodness of USA Blueberries.
Serves 4
Prep Time 15 Mins
Chill Time 1 Hour
Ingredients (Serves 4)
- Frozen USA Blueberries - 50 g
- Raw mangoes - 2 to 3 (medium)
- Ginger 25 g
- Green chilli 1 to 2
- Saunf (fennel seeds) 1 tbsp
- Oil - 1 tsp
- Jaggery 70 g (adjust to taste)
- Jeera powder - 1 tsp
- Black salt 1 tsp
- Lime juice - 1 tbsp
- Soda 1 bottle (chilled)
- Red chilli powder - for glass rim
- Mint leaves & lime slices
- Ice cubes as required for garnish
A tangy, cooling drink that brings together raw mango and the natural goodness of USA Blueberries.
Method
- Pressure cook the raw mangoes for 2-3 whistles. Cool and extract the pulp.
- Heat oil in a pan and sauté ginger, green chilli, and saunf until aromatic.
- Add the mango pulp and mix well.
- Add black salt, jaggery, lime juice, jeera powder and mix until well combined. Add blueberries and a little water. Cook for 10 minutes.
- Blend the mixture with fresh mint leaves until smooth. Strain and refrigerate until chilled.
- Rim serving glasses with lime juice and red chilli powder. Add ice cubes, mint leaves and a lime slice. Pour the chilled aam panna and top with soda. Mix gently and serve.
Chef’s Tip: Add extra blueberries on top for a beautiful and refreshing finish!
Blueberries have been a part of North American food and medicine traditions for centuries.