Aam Panna is a popular summer drink across North India. A delightful, natural coolant prepared with raw mango pulp, sugar, spices, and mint leaves. Mango Panna is not only refreshing but also energizing. It helps you get hydrated in an instant and aids in battling the scorching heat. This panna recipe is super simple to follow and requires less than 20 minutes of your time.
When we talk about heat then I must warn you against the brutal Indian summer. It is hot, dry and requires a lot of energy to deal with. In such a scenario, homemade drinks like aam ka panna help beat the heat with so much deliciousness. This aam panna recipe will surely help you make tasty and tantalizing 100% natural mango drink at home.
What is the best summer drink?
Here are few best regional Indian summer drinks that are 100% gluten-free, vegan and free of any artificial flavorings. More importantly, each of these drinks is loaded with tons of health benefits and nutritional goodness:
We aren’t enjoying much of summer in North India. But one thing that cheers us up is a good summer drink like mango panna. Because only a real and natural coolant can quench your thirst during the warm, dusty summer afternoon. With the bottle of mango panna concentrate sitting in the fridge, I am always excited about the delicious sips that await me as soon I reach home. It is indeed a blessing that we can bottle up this mango drink and enjoy it for an extended period.
There’s nothing quite like a classic aam ka panna made with few simple everyday ingredients – mango pulp, mint leaves, black salt, sugar, and cumin powder.
What are some yummy recipes using raw mangoes?
In India, raw mangoes are profoundly used in everyday meals and curries. From chutney to drink and dals, during the summer season, raw mangoes are creatively used in many Indian dishes. Here are few raw mango recipes you might like to try apart from aam ka panna:
Aam Panna Recipe – Two Ways
Pressure Cooker Method: Pressure cook the mangoes over medium heat for 2 – 3 whistle along with water. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend together the mango pulp, sugar, salt, spices, and mint until smooth.
Roasting Method: The second one if the roasting method. Wash and wipe the raw mangoes. Now, you can roast them directly over the gas stove flames or on the barbecue grill. Once that is done, get rid of the mango skin and the stone. Collect the pulp in a bowl. And blend it with sugar, spices, and mint leaves. The rest of the process is very similar to the one shared below. Only during the initial phase, we are roasting the mango pulp instead of pressure cooking to get the smoked flavor in the mango panna.
Many recipes suggest the roasting method for the more intense taste of mango pulp. I have tried the roasting process not with mango panna but with kiwi ka panna, prepared last summer. And needless to say, it was equally delicious too! Who could have thought that the tropical fruits like kiwi and mango can be turned into such tasty summer coolers?
Step-By -Step Mango Panna Recipe:
Rinse the mangoes nicely in water. Peel the skin of the mangoes. Pressure cook the mangoes over medium heat for 2 – 3 whistle along with water.
Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend together the mango pulp, sugar, salt, spices, and mint until smooth. Taste and adjust the amount of sugar and spices accordingly.
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Aam Panna Recipe
- 500 gram raw mango
- 1 Cup granulated white sugar or to taste
- Salt to taste
- 2 teaspoon black rock salt (kala namak)
- 2 teaspoon roasted cumin powder (jeera powder)
- 1/4 Cup fresh mint leaves
- 4 Cup water
- Rinse the mangoes nicely in water. Peel the skin of the mangoes.
- Pressure cook the mangoes over medium heat for 2 – 3 whistle along with water. Let the steam release naturally from the pressure cooker.
- Open the lid and transfer the boiled mango pulp along with water in a bowl. Squeeze the mangoes to collect the pulp.
- Remove the stone, if any, in the mangoes. Allow the mango pulp to cool.
- Blend together the mango pulp, sugar, salt, spices, and mint until smooth. Taste and adjust the amount of sugar and spices accordingly.
- You can store the aam panna concentrate in the fridge in a clean bottle for a month.
- To serve, add 1/4 cup aam panna concentrate in each glass. Add ice-cubes and fill the glass with chilled water. Stir to combine nicely.
- Garnish with fresh mint leaves. Serve Aam Panna chilled.