Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
Here are some more summer coolers you may like – Saffron Milk, Thandai, Mango Frooti, Kiwi Soda, Mango Green Tea, Kiwi Soda, Fuljar Soda, Masala Soda, Charcoal Lemonade, Cucumber Cooler, and Watermelon Ginger Juice.
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About Aam Panna
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, super refreshing, and comes together in under 30 minutes.
Aam Ka Panna is quite a popular traditional beverage prepared in most of the northern and western parts of India during the summer when fresh green mangoes are in season.
The addition of black salt and roasted cumin not only improves the flavor but also aids digestion.
Although this vegan and gluten-free 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.
It is called Aam Ka Panna or Kairi Ka Panna in North India, Aam Jhora in Madhya Pradesh, and Aam Pora Shorbot in West Bengal.
I remember my mom making this drink by boiling the mangoes along with the skin. Some people roast the mangoes instead of boiling them, and some add jaggery instead of sugar to make it healthier.
In this post, I am sharing a version of my mom’s recipe, which is easier to make but tastes like hers. You can make it in an instant pot or a traditional pressure cooker.
Health Benefits Of Aam Panna
Due to the heat-resistant properties of green mangoes, it prevents the body from getting heatstroke in summer.
It is a great drink to improve digestion and avoid other stomach-related issues.
It is extremely rich in vitamin C and iron, both very beneficial for our bodies.
Ingredients
This sweet and sour beverage uses 5 ingredients – unripe green mangoes, fresh mint leaves, granulated white sugar, black salt (kala namak), and roasted cumin powder (jeera powder).
Green mangoes are available in any Indian grocery store during the summer. Get the unripe green mangoes that are dark green and firm to the touch. Also, makes sure that the mangoes are tart. Avoid the ones that have blemishes or soft patches. Avoid fibrous mangoes.
You can adjust the amount of sugar, depending on how sweet you want the mango panna to be. You can use brown sugar, powdered jaggery, liquid jaggery, or evaporated sugarcane juice instead of sugar for a healthier version.
Add black pepper powder or green cardamom powder to spice up the drink.
Add a vodka, white rum, or tequila splash for an adult version.
How To Make Aam Panna
Cook The Raw Mangoes
In An Instant Pot
Wash 1 pound (500 grams) of raw mangoes and wipe them with a paper towel. Peel them using a knife and cut the flesh into slices. Discard the seeds.
Add the sliced mangoes to the instant pot along with 1 cup of water.
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.
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 1 pound (500 grams) of raw mangoes and wipe them with a paper towel. Peel them using a knife and 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 on low heat.
Remove the cooker from heat and let the pressure release naturally.
Open the lid of the cooker.
Make Aam Panna Concentrate
Transfer the cooked and cooled green mangoes to a blender.
Add
- 1 cup mint leaves (packed)
- 1 cup granulated sugar
- 2 teaspoon roasted cumin powder
- 4 teaspoon black salt
to the blender and blend to make a smooth paste.
Note – You can store the mango panna concentrate in a glass bottle in the refrigerator at this stage for 3-4 days. Add water when ready to serve. This concentrate can be easily frozen for up to 3 months.
Make The Panna
Transfer the mango mixture to a large bowl or a pitcher.
Add 6 cups of chilled water and stir well.
Refrigerate the aam panna drink for a few hours and serve chilled in tall serving glasses with a few ice cubes. You can keep it refrigerated for 3-4 days.
Frequently Asked Questions
You can make a healthier and different-tasting version of aam ka panna by replacing sugar with jaggery. Use liquid jaggery so that it blends easily in the panna.
Otherwise, grate the jaggery, add it to the panna, and refrigerate for a few hours. Jaggery will dissolve after some time.
Bengalis make a version of aam ka panna, and they call it aam pora shorbot.
The process is similar to the recipe below, except the green mangoes are roasted on an open flame instead of boiling. It gives a lovely smoky taste to the drink. 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.
Pro Tips By Neha
Peeling the mangoes is optional! You can keep the skin on while cooking the mangoes. Once they are cooked, squeeze the pulp and discard the skin. It gives a very distinct flavor to the panna. However, peeling the skin before cooking makes the process very easy.
If the panna is not very tangy, you can add some lime juice to it.
You can also cook the mangoes in a microwave. Just keep them in a microwave-safe bowl and add 1 cup of water. Microwave on high for 10 minutes.
You can also roast the mangoes instead of boiling them. The smoky flavor will take this drink to the next level.
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Recipe Card
Easy Aam Panna Recipe (Tangy Raw Mango Drink)
Ingredients
- 1 pound green raw mangoes (500 g)
- 1 cup mint (packed)
- 1 cup granulated sugar
- 2 teaspoons roasted cumin powder
- 4 teaspoons black salt
Instructions
Cook The Green Mangoes
- In An Instant Pot
- Wash green mangoes and wipe them with a paper towel. Peel them using a knife and cut the flesh into slices. Discard the seeds.
- Add the sliced mangoes to the instant pot along with 1 cup of water.
- Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes on high pressure.
- 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 green mangoes and wipe them with a paper towel. Peel them using a knife and 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 on low heat.
- Remove the cooker from heat and let the pressure release naturally.
- Open the lid of the cooker.
Make Aam Panna Concentrate
- Transfer the cooked and cooled green mangoes to a blender.
- Add mint leaves, sugar, roasted cumin powder, and black salt to the blender and blend until smooth.
- Note – You can store the panna concentrate at this stage for 3-4 days in the refrigerator and add water when ready to serve. This concentrate can be easily frozen for up to 3 months.
Make The Panna
- Transfer the mango mixture to a large bowl or a pitcher.
- Add 6 cups of water and stir well.
- Refrigerate the panna for a few hours and serve chilled with a few ice cubes. You can keep it refrigerated for 3-4 days.
MM
Please post a video of this 🙂
msnehamathur
Will try to post Soon MM 🙂
MONICA
How long this can be stored in fridge?
Neha Mathur
2-3 days.