Whenever I visit my family in Bombay in summers, I know that I’ll find tubs of homemade ice cream and bottles of homemade raw mango drink aka Panha in my aunt’s fridge.
So, when I popped over yesterday over tea time, we had a good cup of tea prepared by my uncle. Then I stayed over and got some work done over family gossip. It was nearly evening and I asked my aunt if she was going to give me a glass of panha. She said, “I haven’t made it yet this season, but I do have one raw mango in the fridge, so we can make it now.” I did think she was joking, because from whatever little I knew, I thought it would take more time than that. I was wrong, because in 20 minutes flat, I was drinking a beer mug full of chilled kairi panha, which is the armour you need to fight these really hot days in Bombay in summer.
This is a super quick pressure cooker version. But you can also char the raw mango on an open flame, then peel off the skin and puree the flesh similarly to get a more intense smokey flavour. I intend to try that the next time.