March was a month of crashing mangoes. In the short burst of spring the air was filled with the sticky scent of mango blossoms. Within a few weeks the same branches are bent low with fruit, eager to shed their weight. Temperatures climb higher every day and we yearn for cold, liquid comfort for our parched throats. Happily, the bounty of sour, raw green mangoes is perfect for making big jugs of tangy, salty-sweet aam (mango) panna, a traditional, much-loved summer drink.