Mango jaggery lemonade, mango juice drink in panagam style. Try this drink with the goodness of jaggery this summer. Quick video, stepwise photos.
Remember my last week’s post? When I made puree for the recipe, I had some leftovers. I also had some panagam left over when I shot the recipe.
After finishing shoot, I was so thirsty and thought of having panagam. Then I remembered the puree left over. Thus this idea flashed to mix both and have it.
It was so so yummy with jaggery and panagam’s flavor. I thought I should definitely post this in my blog and made again to share here and enjoy one more time in name of posting.
I used alphonso mango, it’s best for the vibrant color. Mine is organic mangoes, so it was smaller in size. You can make use of not so sweet mangoes too, to finish it off.
The jaggery powder I used was also organic. If you are using solid form, make sure to powder or grate for dissolving easily.
💭 Top tip
According to the mango size, it’s sweetness, jaggery’s sweetness, for example achu vellam, urundai vellam and regular powdered jaggery, each has it’s own level.
Different from the organic jaggery powder. So keeping this post as an idea, try to balance the taste by adjusting the ingredients.
The consistency of the drink also can be made thin by adding one more lemon’s juice and adding more sweetness accordingly.
I made it desi version by adding jaggery and the flavoring items like cardamom, nutmeg and edible camphor. You can miss one or two and make the same.
Sugar also can be used in place of jaggery. Sugar’s sweetness is more than jaggery’s. So adjust accordingly.
👪 Serving size
You can easily double or make it in bulk by adjusting the ingredients. Please use the serving adjuster inside my recipe box.
Can be refrigerated and served comfortably within a day or two. I would not suggest to keep more than that in fridge and consume.
Is video more your thing, you can watch a short video here in my Youtube channel.
📋 You may also like
Mango jaggery lemonade | Mango panagam
Equipments (Amazon Affiliate links)
- 1 Alphonso mango Ripe
- 1 Lemon Indian variety
- ¼ cup Jaggerry powdered
- 1 Cardamom
- 1 pinch Nutmeg
- 1 Pinch Edible camphor Optional
- 1 Pinch Salt
- Scoop out the pulp from mango. Place it in a blender.
- I add jaggery, cardamom, nutmeg while blending itself as it easily mixes. Grind smoothly.
- Place the ground pulp in a mixing jug. Add 2 cups water plus as needed. Tip in some salt.
- Squeeze lemon in it and mix well using a whisk.
- It may look as if it is not smooth initially, but mixing with whisk helps. It’s ready to serve.
- Adjust sweet according to your need. It should taste sweet more, with a tangy taste.
- Adding salt really prevents the drink from tasting flat. So do not skip it.
📸 Step by step photos
1. Scoop out the pulp from mango. Place it in a blender.
2. I add jaggery, cardamom, nutmeg while blending itself as it easily mixes. Grind smoothly. Place the ground pulp in a mixing jug. Add 2 cups water plus as needed.
4. Squeeze lemon in it, tip in little salt.
5. Mix well using a whisk.It may look as if it is not smooth initially, but mixing with whisk helps. It’s ready to serve. It may look as if it is not smooth initially, but mixing with whisk helps. It’s ready to serve.
Mango jaggery lemonade or mango panagam is ready to enjoy. I use I cold water while mixing itself, so that I can immediately enjoy. Otherwise keep refrigerated for 30-45 mins to make it cold and serve chilled.