Kairiche Panha (kairi=raw mango + panha=drink) is a drink that is guzzled by the gallons in the mango season and with due reason; it is delicious for starters and also hydrating, packed with vitamin C, and soothing for the belly among some of the benefits. Aai would steam a couple of raw mangoes at least twice a week and refrigerate the panha concentrate. We would usually drink a glass at sundown, sitting on the large swing, wiping our sweaty brows, swirling the ice cubes, and swapping stories about our day. Aai would prepare a large batch of this sweet mango nectar for her colleagues for their sessions discussing patients and medications. Panha is irrevocably connected to summer vacations and loads of leisure time where you can read a book for hours or spend the entire day with friends.

My grandmother would constantly add either a pinch of sugar or salt, stir, take a few sips, add another pinch, stir, sip until the entire glass was drained. She would do the same with her coffee and alternate between adding a few drops of milk or sugar. I guess she was chasing perfection that eluded her.

The raw mangoes that we get in India tend to be quite tangy in taste and smaller in size. The ones I find here, in the US, are rarely raw and tend to be semi-ripe. I am always on the lookout for them in the Indian or Mexican markets and usually manage to get them a handful of times through the summer.

Look for the most raw mangoes you can get your hands on and turn them into panha. The concentrate can be refrigerated for up to 2 weeks or frozen.

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Step by Step

1. Take 2 large, 3 medium or 4 small raw mangoes.
2. Slice the top to see how raw or ripe they are and use the most raw of the lot.
3. Place in an instant pot with 1″ water and cook on Manual and High pressure for 2 mins. Allow for natural pressure release and let the mangoes cool completely.
4. Or add 1″ water in a wide pan and bring it to a boil. Then place the mangoes and cover with a lid. Reduce the heat and let them steam till you can easily pierce with a knife (about 10-12 minutes). Remove them carefully and allow to cool completely.

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5. When completely cool, scrape all the flesh and pulp from the peels and the seed and weigh it. I had 400 g of raw mango pulp.
6. Add 1 cup water and blend the pulp to a smooth paste.
7. Strain it through a sieve to remove any natural fibers or strings.
8. Place the pulp back in the instant pot or in a pan.
9. The fruit to sugar ratio for panha in the US is usually 2:1. Add 200 g of sugar (half the weight of the pulp). In India it is 1:1 as the raw mangoes are very sour and tangy and need more sugar.
10. 2 tsp salt (to taste and you can always add more while mixing the drink).
11. 1 tsp cardamom powder
12. 1 fat pinch of saffron
13. Set the instant pot on slow cook or soup mode, close the lid and set the timer for 5 minutes. Turn off and allow to cool completely.
14. If using a pan, add the measured sugar, salt, cardamom, and saffron.
15. Gently simmer till the sugar is completely dissolved. Turn off the heat and allow to cool completely.

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16. Pour the concentrate in a glass jar and refrigerate or freeze in small jars. Thaw partially before using.
17. To prepare the panha, add 1/3 cup concentrate and 2/3 cup cold water. Stir and add a pinch of salt if needed.
18. Serve chilled on hot days.