Kairi Panna

Take the mango and clean it properly by soaking it for some time. Then make few slits with the help of a knife. It will be easy to peel the mango after cooking. Then put the mango in a cooker and cook for 10 to 15 mins or up to 3 whistles (1 in high and 2 in low).

Let the cooker cool naturally. And allow the mango to cool down as well. After that peel the boiled mango. Move all the pulp to a bowl.

Normally jaggery is used according to the pulp. The ratio should be 1:2. So if 1 bowl of pulp then 2 bowls of jaggery. But one can add more or less jaggery according to the tanginess of mango. Put everything in a blender jar and blend it properly up to everything is mixed as a smooth paste. This concentrated pulp can be stored in fridge for a week for further use.

For serving take 1/4th part of mango pulp add 3/4 part of cold water and mix properly. Add ice and mint leaves to garnish..