Aam Panna Recipe (Indian Raw Mango Drink)

Aam Panna (Tangy Raw Mango Drink, Kairi Panha) is an Indian summer beverage made using raw green mangoes, sugar, and spices. It is sweet, tangy, refreshing, and quick to make.

In North India, it is called Aam Ka Panna or Kairi Panna, Aam Jhora in Madhya Pradesh, and Aam Pora Shorbot in West Bengal.

Aam Ka Panna is quite a popular traditional beverage prepared in most northern and western parts of India during the summer when fresh green mangoes are in season.

It has black salt and roasted cumin added.

Although the mango panna drink is prepared in many parts of India, each region’s version differs slightly. The aam panna recipe also changes from household to household.

I remember my mom making this raw mango drink by boiling the mangoes with their skins on. Some people roast the mangoes instead of boiling them, and some add jaggery instead of sugar.

In this post, I am sharing a version of my mom’s recipe that is easier to make but still tastes like hers. You can make it in an Instant Pot or a traditional pressure cooker.

This recipe is vegan and gluten-free.

How To Make Aam Panna

Cook The Raw Mangoes

In An Instant Pot

Step 1: Wash 500 grams of raw mangoes and wipe them with a paper towel. Peel them with a knife, then cut the flesh into slices. Discard the seeds. Add the sliced mangoes to the Instant Pot with 1 cup of water.

Step 2: Close the pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes on high pressure.

Step 3: Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot and let the mixture cool down completely.

In A Traditional Pressure Cooker

• Wash 500 grams of raw mangoes and wipe them with a paper towel. Peel them with a knife, then cut the flesh into slices. Discard the seeds.
• Add the sliced mangoes to the pressure cooker along with 2 cups of water.
• Close the lid of the pressure cooker and cook on high heat for one whistle. Then reduce the heat to low and cook for 5 minutes.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid of the cooker.

Make Aam Panna Concentrate

Step 4: Transfer the cooked and cooled green mangoes to a blender.

Step 5: Add the following ingredients to the blender.

• 1 cup mint leaves (rinsed and packed)
• 1 cup granulated white sugar
• 2 teaspoon roasted cumin powder
• 4 teaspoon black salt

Step 6: Blend to make a smooth paste.

Make The Panna

Step 7: Transfer the mango mixture to a large bowl or a pitcher.

Step 8: Add 6 cups of chilled water and stir well.

Step 9: Refrigerate the aam panna for a few hours, then serve it chilled in tall glasses with ice cubes. It can be kept refrigerated for 3-4 days.

Variations

Add a pinch of black pepper powder to spice up the drink.

Add a splash of vodka, white rum, or tequila for an adult version.

Bengalis make a version of aam ka panna, and they call it aam pora shorbot.
The process is similar to the recipe below, except that the green mangoes are roasted on an open flame rather than boiled. This gives the drink a lovely smoky taste. Make sure to prick the mangoes before roasting them. You can roast the mangoes over a direct flame in an air fryer or an oven, just like you would roast an eggplant to make Baingan Bharta.