Aam panna is a mango drink that cools down in the heat and has an exciting taste. It's also very good for digestion, so maybe something to consider with barbecue or other hard-to-digest dishes?
I haven't tasted anything similar that I can compare it to. It will be light green in color and may not look very inviting, but use your imagination to decorate the glass, for example with fresh mint, a slice of orange or lemon.
I clearly got the “recipe” from my mother, it’s usually like this; “take a little of this and a little of that” . Then I have to figure out for myself what a little is. 
The only thing that is certain is equal parts sugar and mango. I think that sounds like a lot, but it actually takes that much. Remember, it becomes like a concentrated juice that you dilute with water.
I have served it to several Norwegian friends and they all thought it was exciting but unusual in taste. What do you think?
AAM PANNA
500 g raw mango
2 teaspoons black pepper
7-8 green cardamoms
500g brown sugar
6 dl water
2 handfuls fresh mint
4 tsp toasted and ground cumin
2 teaspoons salt
2 tsp chaat masala
2 tablespoons grated ginger
The juice of one lemon
Procedure:
- Peel and cut the mango into pieces, add 2 dl water, pepper and cardamom seeds. Bring to a boil.
- Bring sugar and 4 dl water to a boil to make a sugar syrup. Once it starts to bubble, I boiled for about 7 minutes on medium heat. You can check the correct thickness by taking a drop between your thumb and index finger, it should be about a "thread" between your fingers.
- Crush the cooked mango, mint, all the spices and ginger in a food processor.
- Strain the pulp and mix into the sugar syrup. Add 2-3 dl water to the pulp and bring to the boil again.
- Strain and mix everything together. It can be stored for several weeks in the refrigerator, in a clean glass jar.
To serve: put 2-4 tablespoons of aam panna in a glass, 3-4 ice cubes and water. Mix well with a spoon.