Panha - Raw mango-mint sherbet
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 glasses
Panha - raw mango sharbat is best summer cooler. Add a few mint leaves and you will have the best Panha of your lifetime
  • ¼ kg raw mangoes ( preferably 2 medium sized raw mangoes.
  • 1½ to 2 cups of powdered jaggery ( if using jaggery chunks, cut them into small pieces or wrap the jaggery chunks in a plastic bag and hit it hard on the floor to make small pieces)
  • 2 tsp of cardamom powder
  • 5-6 mint leaves
  • 1 tsp of himalayan pink salt
  • 2-3 cups of water
  1. In a deep pan or pressure cooker, boil the raw mangoes until soft and cooked.
  2. Once the raw mangoes cool down, scrape down the pulp out of the raw mango. Do not keep the skin and the seed.
  3. In a mixer grinder, grind together raw mango pulp, cardamom, jaggery and mint leaves.
  4. Grind until a thick paste is formed. Add pink salt and grind once more.
  5. Add this paste to a bowl and add water as thinner.
  6. Adjust the sweetness and let it sit for half an hour into the refrigerator.
  7. Serve cold with freshly cut mint.
You can add sugar instead of jaggery but the final taste may vary.
If substituting jaggery with sugar, add equal amount of sugar.
You can also add a hint of lemon juice to bring out more flavour.
I have divided the jaggery in ½ cup each and added only as required. You can do the same.
Recipe by When chai met biskit at