Mango Panna

Photo: National Mango Board

From: Executive chef Chhimi Dorje, The MasalaWala, New York, NY. Yield: 1 serving.

¼ cup roasted fresh mango pulp (instructions follow)
1 Tbsp. sugar
6 oz. chilled water
¼ cup ice
scant 1⁄8 tsp. roasted, powdered cumin seeds
1⁄8 tsp. rock salt or black salt
pinch of mint leaves, chiffonade cut
1 lemon wedge
as needed for garnish, ripe fresh mango, ribbon cut
as needed for garnish, mint leaf
as desired for garnish, black pepper

Roasted Fresh Mango Pulp:

1 firm ripe fresh mango, roasted over direct flame or in a tandoor oven until skin is charred

For roasted fresh mango pulp: Let the roasted mango cool, then peel the skin and rinse off any char. Scoop pulp away from the seed. Refrigerate and use cold. Store refrigerated for up to 5 days.

For drink: Blend ¼ cup mango pulp with sugar (using less sugar if mango is really sweet, and more if it is sour). Add water, ice, roasted cumin powder and salt; blend until smooth. Strain mixture into a chilled glass. Stir in mint and juice from lemon wedge. Garnish with fresh mango and mint leaf. Sprinkle with black pepper if desired, and serve immediately.