Indian Mango Cooler (Panha) Recipe

• 2 large mangoes (about 1 pound total)
• 4 cups boiling water
• 1 cup sugar
• 1 teaspoon saffron threads
• 1 teaspoon green cardamom powder

1. Combine mangoes and water in a medium pot. Simmer until a spoon pressed into the mango's surface makes a dent, about 30 minutes. Remove from pot. Cool. Remove skin and seed and mash the flesh in a heavy based saucepan.
2. Heat pulp over medium heat while stirring, about 5 minutes. Add sugar, saffron and cardamom and stir until sugar has dissolved, another five minutes. Taste mixture and add more sugar if necessary. Remove from heat and cool in. Transfer to a sealed container and refrigerate until ready to use.
3. To serve, put 2 tablespoons of mixture to a glass and top with ice cold water (you can also add a pinch of toasted ground cumin, salt, or finely shredded mint leaves as a final garnish). Stir well.

mangoes, boiling water, sugar, saffron threads, green cardamom

Taken from www.seriouseats.com/recipes/2013/07/indian-mango-cooler-panha.html (may not work)