Mango jaggery lemonade | Mango panagam

Ingredients

• 1ripe Alphonso mango
• 1Indian lemon
• 50 g (¼ cup)powdered jaggery
• 1cardamom
• 1 pinchnutmeg
• 1 pinch, optionaledible camphor
• 1 pinchsalt
• 475 ml (2 cups), plus more as neededwater

Instructions

1. 1

   Scoop the mango

   Scoop the pulp from the mango and put it in a blender.

2. 2

   Blend the flavourings

   Add the jaggery, cardamom and nutmeg to the blender, then blend until smooth so the jaggery mixes in. Add the optional edible camphor if using.

3. 3

   Dilute the pulp

   Transfer the blended pulp to a mixing jug. Add 475 ml (2 cups) of water, adding more as needed, then stir in the salt.

4. 4

   Add the lemon

   Squeeze the lemon into the jug and mix well with a whisk.

5. 5

   Whisk and serve

   The drink may not look smooth at first; whisk it until combined, then serve.

What is mango panagam?

Panagam is a traditional South Indian drink often made with jaggery and spices, and is especially associated with festival refreshments. This version adds ripe mango and lemon for a fruitier, tangy take on the style.

Blending the jaggery with the mango pulp helps it dissolve, while cardamom and nutmeg give the drink its warm, aromatic character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 1g protein, 39g carbs, 1g fat.

Most of the carbohydrates come from the mango and jaggery, while the mango contributes a little fibre; the drink contains very little fat or protein. Pair a glass with a protein-rich snack, such as yoghurt or roasted chickpeas, for a more balanced snack.

Choosing the mango

Ripe fruit: Alphonso mango gives the drink a fragrant, naturally sweet pulp. Choose a mango that yields gently when pressed and has no firm, unripe patches.

Pulp: Scoop the flesh carefully, avoiding the stone and any fibrous bits around it for a smoother drink.

Blending in the jaggery

Jaggery: Use powdered jaggery if possible, as it blends more readily than a hard block. Taste the mango first; its sweetness will affect how sweet the finished drink seems.

Spices: Blend the cardamom and nutmeg with the pulp so their flavour is spread throughout rather than settling in the jug.

Getting the texture right

Water: Start with 475 ml (2 cups), then add more a little at a time if you prefer a lighter drink. The amount needed can vary with the size and juiciness of the mango.

Whisking: The drink can look uneven just after adding the lemon and water. A thorough whisk brings the mixture together.

Balancing sweet and tart

Lemon: Squeeze it in after diluting the mango pulp, then mix well. Indian lemons can vary in size and sharpness, so taste the drink before serving.

Salt: A pinch helps round out the sweet and sour flavours. Keep it modest so it does not dominate the fruit and spices.

Serving the drink

Serve the lemonade soon after mixing, when the mango and spice aromas are fresh. It works well alongside savoury Indian snacks or a meal with rice and vegetables.

If you want it colder, chill the prepared drink before serving; taste and whisk again after chilling, as the flavours may settle.

Recipe notes & tips

• Use powdered jaggery so it blends more easily with the mango.
• Add water gradually to control how concentrated or light the drink is.
• Taste the mango before blending to gauge the sweetness of the finished drink.
• Whisk thoroughly if the mixture looks uneven after adding the lemon.
• Add the optional edible camphor sparingly, as its aroma is strong.

Variations

• Extra lemon: Add a little more lemon juice for a sharper, tarter drink.
• Ginger: Blend in a small piece of fresh ginger for a peppery note.
• Mint: Stir in finely chopped mint just before serving for a fresh herbal finish.
• Chilled version: Refrigerate the mixed drink before serving for a cooler glass.
• Adjust the spice: Use a little more cardamom or nutmeg to bring the warm spice notes forward.

Common mistakes to avoid

• Using firm mango: The pulp may be tart and difficult to blend; choose a fully ripe fruit.
• Adding all the water at once: The drink may become too thin; start with 475 ml and dilute to taste.
• Using jaggery in a hard lump: It may not blend evenly; use powdered jaggery or break it up first.
• Skipping the whisk: The drink can look separated or uneven; whisk well before serving.
• Overdoing the camphor: Its flavour can overwhelm the fruit; use only a small pinch, or leave it out.

How to store

Keep the drink covered in the fridge and use it within 1 day. Whisk before serving; avoid leaving it at room temperature for an extended period.

Frequently asked questions