Moving to Indonesia also meant that I had to get use to the Green Variety of Mangoes, then the langdas and dusheeras and chausas and alfansos, which crown the summer fruit markets in India.
For a very long time, I did not know what to do with these green mangoes, which were quite sour and with little taste. Till I got reminded of a drink which we had as a kid. The Aam Panna. This was quite an extract out of the Green Mangoes and was awesome!
While revisiting this drink after many many years, I was thinking, why is that the Wine gets made out of only Grapes. It could have been well made out of Mangoes, if only someone had the ingenunity and conviction to try it out.
All it takes is the juices and extracts to be stocked for a long long time and centrifuged to get a nice yellow wine. So from Red Wine and Whit Wine to Yellow Wine.
Enjoy the Light Flavored Mango Wine hereunder:
Recipe :
Green Mangoes : Medium Sized 2 No.
Mint Leaves : say around 8 per mango.
Cumin Seeds : Pinch
Salt To Taste
Pepper To Taste
Lemon Juice : 1 T
1St Step : Roast the Mangoes on Flame.
The skin will turn Yellow, as it ripens on flame.
Peel the skin and take the Gudda ( Pulp) Out.
Enjoy the Flavor for a while and chuck it into a mixer along
with mint leaves and salt and black pepper.
Run the food processor for say 2 minutes till pulp is liquid now.
Add a dash of lemon and swing in some roasted cumin seeds.
At this stage, either you can have it as a Mango Pulp or Add Water
To make it a Drink.
If adding water, take one glass ( Mediums sized 150 to 200 ml) Per
Mango Crushed.
Top up the Jar with Ice Crystals and Serve Chilled.
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