Serious Eats: Recipes
Indian Mango Cooler (Panha)
Note: To select mangoes for this recipe, go for the ones that are more green than yellow—they should be just entering their ripening phase and not yet totally soft to the touch.
About the author: Denise Dsilva Sankhe is a writer and creative director by profession, but that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.
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