Whenever I bought kairee (unripened mangoes) to make panha, it either turned out too raw (just a white tasteless mass) or it was way too ripe to use it for panha.
Ever since I had this mock panha at a friend's place, I've given up making it any other way.
Though it doesn't taste exactly like the real thing; it comes close, quite close.
Here is how I make it:
This makes a tart panha. If you like yours on the sweeter side, reduce the amount of lemon juice.
1 cup unsweetened applesauce
6 tbsp lemon juice
4 tsp sugar
1 cup water
pinch of elaichi (or more)
pinch of salt
a couple of strands of saffron (optional)
On low heat, cook the applesauce still it changes colour a tad, about 10 minutes.
Turn off the heat and add the rest of the ingredients.
Let the mixture cool completely before tasting it.
Adjust the lemon juice and sugar per your taste.
Notes: I've noticed that the brand of applesauce make a significant difference to the quantity of lemon juice and sugar that is needed.
Traditional ways of making panha are here , here, and here.