Aam Panna is a popular summer drink across North India. A delightful, natural coolant prepared with green mango pulp, sugar, spices, and mint leaves. It instantly hydrates and aids in battling the scorching heat. This panna recipe is super simple to follow and requires less than 20 minutes of your time.
What is Aam Panna?
Aam Panna is a vegan, gluten-free unripe (green) mango drink or sherbet. It is commonly prepared during the summer season when green mangoes are in abundance in the Indian subcontinent. In the local dialect, it is also known as mango panha, kairi ka apshola or kairi ka panna.
Along with many other health benefits, mango panna is mainly known for heat resistant properties.
The color of the mango panna may vary from light green to yellow depending upon the variety of the mango. The best season to enjoy panna is from April – June or during the peak of the summer.
Aam Panna Concentrate
The undiluted mango panna concentrate has thick and luscious consistency. Panna Concentrate is easy to store and has a long shelf life. Mix water in the concentrate in the desired quantity before drinking/serving the sherbet.
Indian Summer & Mango Panna
When we talk about the 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 guide you to make tasty and tantalizing natural, gluten-free, vegan mango drink at home.
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 days during the summer season.
There’s nothing quite like a classic aam ka panna made with few simple everyday ingredients – mango pulp, mint leaves, salt, sugar, and cumin powder.
What is the best summer drink?
Here are a few best 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:
Aam Panna – Three 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: 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 charred/black mango skin and the stone. Collect the pulp in a bowl. Blend it with sugar, spices, and mint leaves. The mango panna has a smokey taste from roasting.
Instant Pot Method: You can make this green mango sherbet in an instant pot as well. Add peeled green mango with water to the inner pot. Seal the lid. Set the steam valve to the Sealing position. Pressure Cook for 6 – 8 minutes.
Release the steam. Collect the pulp in the inner pot. Discard the stones. Add sugar, mint leaves, and spices. Blend the sherbet using a hand blender.
The Verdict: The roasting method gives a more intense taste to mango pulp. I have tried the roasting process with kiwi ka panna, prepared last summer. And needless to say, it was delicious! In my opinion, if you prefer that smokey flavor and aroma, go for the roasting method. Else, my pressure cooker method is highly time-saving.
Watch Aam Panna Recipe Video
More Recipes With Raw Mango
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Aam Panna Recipe
- 500 gram raw/green mango (kaccha aam/kairi)
- 1 Cup granulated white sugar or to taste
- 2 teaspoon black rock salt (kala namak) or Chaat Masala
- 2 teaspoon roasted cumin powder (jeera powder)
- ½ 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. You can do the same in an instant pot as well. Cook mangoes in pressure cook mode for 5 – 6 minutes.
- 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 ¼ 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.
- You can cook mangoes in an instant pot as well. Cook mangoes in pressure cook mode for 5 – 6 minutes.
- Instead of white sugar, you can add light brown sugar, jaggery, or sugar syrup.
- Make sure to clean and wash the mangoes nicely before cooking else aam panna might taste bitter or not suitable for consumption.
- For health benefits, aam panna is best consumed chilled or cold. Avoid drinking warm aam panna.
- Store mango panna in the fridge only and not at room temperature.