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.
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 chilled 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.