Panir with Fresh Mango-Pomegranate Sauce


Serves 4

This exotic main dish will please the eyes as well as the palate. Pomegranate is the most Pitta-pacifying of all foods, and when puréed with mango and drizzled on fresh cheese squares, it creates a delicious and nutritious protein dish that feels light on the stomach in summer.


  • 10 ounces or 2 cups of fresh panir
  • ½ cup fresh mango or mango purée
  • ½ cup freshly-made yogurt
  • ¼-inch section of fresh ginger root, peeled
  • 1-2 teaspoons agave syrup (sweeten to taste)
  • 3 tablespoons pomegranate juice
  • Fresh-squeezed juice of ¼ lemon
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom
  • Salt to taste
  • A couple of sprigs of mint


  1. Combine all ingredients but the panir and mint in a blender and blend until smooth.
  2. Place on a baking sheet or inside a baking pan.
  3. Cover the panir with the Mango-Pomengranate Purée. Bake for ten minutes at 400 °F. (For convection ovens, bake at 350 °F for ten minutes.)
  4. The baking will allow the panir to soften and absorb the flavors of the purée.
  5. Garnish with fresh mint leaves and serve warm.

Late Summer Pitta-Pacifying Dishes