11 Nimbu Pani Variations You Need to Taste

4. Aam Panna–Lime Fusion

Taste profile: Tangy, fruity, and slightly smoky when using roasted cumin as garnish. This mash-up blends aam panna's raw-mango tang with lime brightness. Ingredients for 1–2 servings: ¼ cup raw mango pulp or ½ cup mango pulp, juice of 1 lime, 1 cup water, 1–2 teaspoons sugar or jaggery, pinch of roasted cumin, ice. Preparation steps: If using raw mango, boil and blend the flesh into a pulp. Mix mango pulp, lime juice, sugar, and water until smooth. Add roasted cumin and salt to taste. Stir and serve over ice. Serving suggestions: Garnish with a dusting of roasted cumin and a mint leaf. This is great alongside tandoori snacks and works as a cooling summer treat. Health note: Mango adds vitamins and natural sugars; use in moderation for calorie control. Substitutions: Use canned mango pulp if raw mango isn't available. If you prefer more lime tang, add juice from an extra half lime.