My apologies to the ice cream truck, but when it’s hot outside, the last thing I want is sugar. So instead of sangrias and Popsicles, I turn to a classic Indian summer cooler, aam panna. Commonly made from green mangoes (also called unripe mangoes) boiled down and blended with spices, mint, and jaggery, the drink is rumored to have “cooling” properties, ideal for oppressively sweltering summer days. It strikes just the right balance—not too tangy, not too sweet, and ultra refreshing.
But, you know, it’s not always all that easy to find green mangoes here in the U.S. In a trick passed around the Maharashtrian community in Atlanta, this recipe swaps aam panna’s key ingredient for a classic pantry staple: jarred applesauce. Once blended with mint, brown sugar, and spices like chaat masala and cardamom, the texture and taste of the applesauce mix is surprisingly similar to the original. And while I wish I were back in India, where mangoes of all varieties are abundant, the convenience of store-bought purée is always a win in my book. —Sonia Chopra
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