Mangosteen Panna
Minuman • Malaysia
How to Make Mangosteen Panna (Traditional & Healthy Version)
Mangosteen Panna is a refreshing Malaysian beverage inspired by the rich multicultural tapestry of our nation's cuisine. While panna drinks have origins in Indian communities, Malaysia's abundant tropical fruits and local ingredients give this version a unique twist. Mangosteen, often called the "queen of fruits" in Malaysia, lends its sweet-tangy flavor and vibrant color to this cooling drink. Infused with local touches like daun pandan (pandan leaf) and a hint of limau nipis (lime), Mangosteen Panna is the perfect thirst-quencher during our hot, humid days. This beverage is a celebration of Malaysia’s diverse food heritage, commonly enjoyed at home or during gatherings in regions with plentiful mangosteen harvests. Naturally vegetarian and easily adaptable for many diets, this Mangosteen Panna is both delicious and health-conscious, making it an ideal choice for those seeking a low-calorie, nutrient-rich drink. It’s an excellent way to showcase local ingredients, from fresh santan (coconut milk) to fragrant pandan, creating a beverage that is distinctly Malaysian in flavor and spirit.
Bahan-bahan(untuk 1 tall glass (about 250ml) per serving)
- 1 cup Mangosteen flesh (fresh, seeds removed)
- 1 leaf Daun pandan (knotted)
- 1/2 cup Santan (coconut milk) (light, unsweetened)
- 2 tablespoons Gula melaka (palm sugar) (grated)
- 2 tablespoons Limau nipis (lime) juice (freshly squeezed)
- 1 cup Air (water) (filtered)
- a pinch Sea salt
- a few sprigs Mint leaves (for garnish) - pilihan
- as needed Ice cubes - pilihan
Arahan
- 1
Prepare the mangosteen by removing the outer rind and seeds, reserving the juicy white flesh.
5 minutes
Use a sharp knife and handle the fruit gently to avoid bruising.
- 2
In a small saucepan, combine air (water), knotted daun pandan, and grated gula melaka. Heat gently until the sugar dissolves and the pandan infuses.
8 minutes
Do not boil; a gentle simmer is enough to release pandan aroma.
- 3
Remove the pandan leaf and let the syrup cool to room temperature.
3 minutes
Chill the syrup faster by placing it in a bowl of ice water.
- 4
In a blender, add mangosteen flesh, lime juice, santan, cooled syrup, and a pinch of sea salt. Blend until smooth.
4 minutes
Blend in short bursts to avoid overheating the coconut milk.
Kenapa hidangan ini sihat
This Mangosteen Panna recipe is a healthy choice because it leverages whole, unprocessed Malaysian ingredients and avoids artificial sweeteners or heavy cream. The natural sugars from mangosteen and palm sugar are balanced by fiber and fresh lime juice, making it suitable for weight management and stable energy. Light santan offers healthy fats without excess calories, while the absence of dairy makes it easy on digestion. Perfect for those seeking a guilt-free, nutrient-dense beverage.
Mangosteen is packed with vitamin C, fiber, and powerful antioxidants known as xanthones, which help fight inflammation and support immune health. Using light santan (coconut milk) keeps the beverage creamy yet lower in calories and saturated fat. Gula melaka is a natural sweetener with a lower glycemic index than refined sugar, and the addition of lime juice boosts vitamin C content. The drink is naturally gluten-free, cholesterol-free, and can be made vegan. It’s hydrating, supports digestion, and provides a refreshing boost of nutrients.
Petua
- 💡Tip 1: For best results, use ripe, fresh mangosteen for maximum sweetness and aroma.
- 💡Tip 2: Adjust the sweetness and tartness according to your preference by varying gula melaka and lime juice.
- 💡Tip 3: Add a few crushed lemongrass stalks to the syrup for an extra layer of local flavor.
Penyimpanan & hidangan
Store any leftover Mangosteen Panna in an airtight container in the refrigerator for up to 24 hours. Stir well before serving as natural separation may occur. Best consumed fresh for optimal flavor and nutrients.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
