Raw mango, or kaccha aam, is known for its tangy punch and is a seasonal favorite in Indian kitchens. Vivek supplies fresh, firm mangoes perfect for making pickles, chutneys, or grated raw mango sabzi. Its sour flavor pairs well with mustard, chili, and salt, making it ideal for summer dishes like aam panna or kacche aam ki dal. These mangoes are selected for their tight skin and juicy, green interior. Whether you're cooking or preserving, Vivek's raw mangoes bring traditional sourness and freshness to your culinary creations.
 
Recipe You Should Definitely Try:
How to Make Aam Panna – Raw Mango Summer Cooler**
 
Ingredients (Serves 3–4):
 
Raw mango (medium-sized) – 2 (or 1 cup pulp)
Sugar or jaggery – 4–5 tbsp (adjust to taste)
Fresh mint leaves – ¼ cup
Roasted cumin powder – 1 tsp
Black salt – ½ tsp
Regular salt – ¼ tsp (optional)
Water – 2½ to 3 cups (chilled)
Ice cubes – as needed
 
Method:
1. Boil or roast the mangoes:
Option A: Pressure cook the raw mangoes with a little water for 2 whistles until soft.
Option B: Roast them on open flame until skin is charred and pulp is soft (adds smoky flavor).
Cool, peel, and scoop out the pulp.
2. Blend the panna base:
In a blender, add:
Mango pulp
Mint leaves
Sugar/jaggery
Cumin powder
Black salt
A little water
Blend into a smooth, thick concentrate.
3. Mix the drink:
Add the concentrate to chilled water. Stir well.
Adjust sweetness, salt, and spice to taste.
4. Serve chilled:
Pour into glasses with ice cube