Aam Panna, also known as Aam ka Panna or Kairi Panha, is a traditional Indian summer drink made from raw green mangoes (kairi), sweetened with jaggery, and flavored with cardamom, saffron, black salt, and optional spices such as roasted cumin powder. This refreshing, sweet, and tangy raw mango drink is rich in Vitamin C and perfect for staying hydrated during hot summer days.
In this post, I'm sharing how to make Aam Panna using both the Instant Pot and stovetop methods, along with tips on preparing a concentrate, and customizing flavors to suit your taste.
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This refreshing and healthy Aam Panna is one of the best ways to stay cool and hydrated during the summer months. Naturally vegan, gluten-free, and delicious, it's a seasonal favorite in our home.
Every year, when kairi (raw green mangoes) made their way into the markets, my mom would whip up a big batch of Panha and we'd eagerly wait for that first chilled glass. Now, as a mom myself, I love carrying on that tradition. It's become a summer ritual my kids look forward to just as much as I did!
So needless to say, this Aam Panna recipe is kid-approved, refreshing, and easy to customize!
If you love such classic Indian summer coolers, you can also try Chabeel and Nimbu Pani (Lemonade).
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What is Aam Panna?
Aam Panna is a classic Indian summer drink. It is also known as Aam ka Panna, Kacche Aam ka Panna, or Kairi Panha. The word Aam means mango, while Kaccha Aam (in Hindi) and Kairi (in Marathi) refer to raw, unripe green mangoes.
These regional variations in name reflect the diverse ways this refreshing drink is enjoyed across India, especially in the western, northern, and central regions, where the summer heat can be intense.
To make a refreshing Aam Panna recipe, tart and unripe green mangoes (kairi) are boiled or roasted. The pulp is then sweetened with jaggery, or sugar, and flavored with Indian spices such as cardamom, black salt (kala namak), and saffron, and sometimes even a hint of roasted cumin powder, black pepper, chaat masala, or fresh mint to further elevate the flavor.
The result is a sweet, tangy, and refreshing raw mango drink that is also vegan, gluten-free, and delicious!
You can make Aam Panna concentrate in advance and store it in the refrigerator for later use. Just dilute it with chilled water or soda water when you're ready to serve. This concentrate can stay fresh for up to a week, allowing you to enjoy this cooling beverage anytime you need a quick refreshment!
The color of Aam Panna is typically a vibrant greenish-yellow or golden hue, depending on the color of mangoes and how it's prepared. The addition of saffron adds a slight golden tint, while the fresh green mangoes keep the drink looking bright and lively.
Aam Panna is not just about taste; it's packed with Vitamin C, electrolytes, and antioxidants, making it an ideal way to stay hydrated, improve digestion, and even detoxify the body. It's a drink that has been passed down through generations, and its popularity remains as strong as ever, thanks to its unbeatable refreshing quality during hot weather.
How to Choose Mangoes for Aam Panna
For the perfect tart flavor, choose firm, unripe green mangoes (Kacche Aam or Kairi). These mangoes should feel firm to the touch. In addition, look for aroma; a slightly sour aroma is a good sign that they're fresh and ready to go. The more tart the mango, the better the flavor and balance with the sweetener.
Avoid soft, yellow, or ripening mangoes, as these are too sweet and won't give the signature tangy taste to panna. You can easily find raw mangoes at Indian and Asian grocery stores, especially during the summer months. They are often labeled as kairi or kachchi kairi. Unripe Kent or Haden mangoes are a great alternative!
Why You'll Love This Recipe
- Refreshing, Cooling, and Hydrating: Perfect for hot summer days, it instantly cools you down. It's an excellent way to stay hydrated and refreshed throughout the day.
- Packed with Health Benefits: Rich in Vitamin C, electrolytes, and antioxidants, it boosts immunity and aids digestion.
- Sweet & Tangy: The perfect balance of sweet, tart, and savory flavors.
- Vegan & Gluten-Free: Made with wholesome, natural ingredients.
- Easy & Quick: Simple to make with minimal ingredients. Additionally, it can be prepared ahead of time and stored as a concentrate for quick servings.
- Customizable: You can adjust the sweetness or spice levels to suit your taste.
- Versatile: Enjoy it as is, or add soda for a fizzy twist, or use it in mocktails.
- Perfect for Entertaining: Whether it's a summer gathering, a family meal, or a special occasion, Aam Panna is sure to impress guests with its unique, authentic flavor.
Recipe Ingredients
Raw mangoes: also known as Kairi, Kachchi Kairi, or Kacche Aam, serve as the base ingredient for Aam Panna. Raw mangoes are tart and slightly sour, lending the drink its signature tanginess. Select the hard green mangoes for the best results.
Jaggery: Traditionally, jaggery is used to sweeten the drink and balance the tartness of the mangoes. It provides more authentic, earthy sweetness. You can substitute with sugar.
Cardamom Powder: Provides a fragrant and slightly sweet note to the drink.
Salt and Black Salt (Kala Namak): Adds a unique savory taste and enhances the tanginess of the drink. It is readily available in Indian grocery stores and appears pink in color, although the name suggests it is black salt. Substitute with regular salt if black salt is not available to you.
Saffron: adds a subtle richness and a beautiful golden color to the drink. You can skip it if it's not available.
Optional: Roasted cumin powder, black pepper powder, chaat masala, and fresh mint leaves
Please refer to the recipe card for exact ingredient measurements.
How to Make Aam Panna (Stepwise photos)
Chop Raw Mangoes
1 - Wash the raw, unripe mangoes thoroughly to remove any dirt or residues.
2 - Dry them using a kitchen towel or paper towel.
3 - Using a peeler, peel the skin off the raw mangoes.
4: Using a sharp knife, slice the mango around the seed. The flesh of raw mangoes is firm and can be easily cut away from the seed. Discard the seed and chop the mango flesh into pieces. Set aside.
Also, chop or grate the jaggery and portion the spices. Keep aside.
To Make Aam Panna Concentrate
5 - Add chopped raw mango pieces with 1 cup of water in a stainless steel pot of the Instant Pot/pressure cooker. Close the lid with the vent in the sealing position. Cook on Manual/Pressure Cook mode for 5 minutes at high pressure.
For Instant Pot pot-in-pot cooking: Add 2 cups of water to the main steel pot and place a trivet inside. Place the peeled and chopped mangoes in a stainless steel container with ½ cup of water. Place the insert on the trivet, seal the lid, and cook on Manual/Pressure Cook for 10 minutes on high pressure.
6 - Once the cooking is complete, allow for a natural pressure release. Once the pin drops, open the lid. Check if the mangoes are cooked. They should be soft and tender.
You can also cook the raw mangoes on the stovetop. Add the mango pieces and 2 cups of water to a pot, bring to a boil, and simmer for 10-15 minutes, or until the mango is soft enough to mash. Turn off the heat.
7 - While the mango pulp is still warm, add jaggery (or sugar), cardamom powder, saffron (optional), salt, and black salt.
8 - Mix well to ensure the jaggery dissolves completely. Close the lid for a few minutes.
Optional - To take it up a notch, add roasted cumin seeds powder, chaat masala or black pepper powder and mix well.
9 - Let the mixture cool completely.
10 to 12 - Transfer the cooled mixture to a blender and blend until smooth. Then, strain it using a mesh sieve.
The Aam panna concentrate is now ready! Store it in a glass jar or an airtight container and refrigerate for up to a week, or freeze it for longer storage. This recipe makes about 2.5 cups of concentrate.
Tip for Smooth Mango Panna Drink: Some raw mangoes can be stringy or fibrous. After blending, strain the concentrate through a fine-mesh sieve for a smoother drink.
Serving Aam Panna
For an Individual serving: Add ice cubes to a glass, then mix 3-4 tablespoons of mango panna concentrate with chilled water or soda water until well combined. Garnish with mint sprigs, adjust the sweetness if needed, and enjoy chilled.
For making Aam Panna in bulk: Mix 1 part concentrate with 3-4 parts water, which is approximately 6-7 cups of cold water for 2.5 cups of concentrate. Stir well, taste, and adjust water, sweetness, or salt as needed.
Store in a pitcher in the fridge. When ready, pour over ice, garnish with mint sprigs, and serve chilled. Delicious, hydrating, and the best summer drink, Aam Panna, is ready to enjoy!!
Top Tip: Always taste and tweak before serving. Aam Panna is all about finding that perfect sweet-tangy-salty balance.
Variations
- Smoky roasted mango panna - Instead of boiling, you can also roast the raw mangoes over a flame or grill for a smoky taste and unique flavor.
- Mint Aam Panna - Blend in a handful of fresh mint leaves for an extra refreshing, cooling flavor with an herbal note and green color.
- Aam Panna Mojito: Muddle concentrate with mint, lime, rum, and soda (boozy twist)
- Aam Panna Mocktail: Skip the alcohol in the mojito and add extra sparkling water or ginger ale instead.
- Sparkling Aam Panna: Substitute still water with soda or lemonade for a fizzy twist.
- Aam Panna Popsicles: Freeze the diluted Aam Panna into popsicle molds for a frozen treat
Recipe Tips
Pick the right mangoes: Always use firm, tart, raw green mangoes (Kacche Aam or Kairi). The tangier they are, the better your Aam Panna will taste.
Peel mangoes before or after? I like peeling before boiling because it's less messy and easier to handle later. However, you can also boil with the skin on and then scoop out the pulp afterward. Both ways work!
Balance is everything: Taste as you go! Adjust the sweetness, salt, and spices to your liking. Aam Panna should have that perfect harmony of sweet, tangy, and savory flavors, not too sour, not too sugary.
Regional Variations: In Maharashtra, Panha is typically made with boiled mangoes, jaggery, cardamom, and black salt, resulting in a sweet, mellow flavor. For a spicier Punjabi-style Panna, add roasted cumin powder and a pinch of black pepper for that bold, tangy kick.
Strain if needed - If your mango pulp is fibrous or you prefer a smooth, silky texture, strain the concentrate before storing.
Make extra! - You'll thank yourself later! The concentrate keeps well in the fridge for up to a week and is perfect for quick, chilled servings anytime.
Frequently Asked Questions
Yes! Aam Panna is rich in Vitamin C, loaded with electrolytes, and fantastic for hydration and digestion. It is perfect for beating the summer heat. Using jaggery instead of sugar adds a mineral-rich, healthier twist. Enjoy it guilt-free, but as with everything, moderation is key. Too much of even the good stuff isn't always great for you.
Raw mangoes can vary significantly in tartness. Always taste the concentrate before diluting. Adjust by adding more sugar or jaggery if it's too sour, or a little extra black salt, lemon juice, or roasted cumin powder if it's too sweet.
Absolutely! Use Aam Panna as a base for popsicles, granita, sorbet, or even jelly. You can also mix it into mocktails or cocktails (like an Aam Panna mojito!) for a fun twist. It's a versatile concentrate, so get creative!
More Mango Recipes
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Recipe Card
Aam Panna Recipe
Equipment
Ingredients
- 2 raw mangoes green mangoes, (kairi)
- 1 cup jaggery (~ 200 grams) roughly chopped/grated or use sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon saffron (optional)
- 1 teaspoon salt adjust to taste
- 1 teaspoon black salt (kala namak) adjust to taste
Optional
- 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- mint sprigs for garnish
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Instructions
Prep Work
- Wash and dry the raw mangoes. Peel and discard the skin.
- Using a sharp knife, carefully slice around the mango seed. Discard the seed and chop the flesh into small pieces. Set aside.
- Chop or grate the jaggery.
To Make Aam Panna Concentrate
- Add the peeled and chopped raw mango pieces and 1 cup of water in a stainless insert of the Instant Pot.
- Close the lid with the vent in the sealing position. Cook on Manual or Pressure Cook mode for 5 mins at High Pressure, followed by natural release when cooking is complete.
- Once the pin drops, open the lid. Check if the mangoes are cooked. They should be soft and tender.
- To the warm boiled raw mangoes, add jaggery (or sugar), cardamom powder, saffron (optional), salt, and black salt. Optional spices to add: roasted cumin seeds powder, chaat masala, or black pepper powder, and mix well.
- Mix well to ensure the jaggery dissolves completely.
- Cool completely and transfer the cooled mixture to a blender, blending until smooth. Strain using a mesh sieve (optional).
- The Aam panna concentrate is ready! Store it in an airtight container and refrigerate for up to a week, or freeze it for longer storage. This recipe makes about 2.5 cups of concentrate.
For Individual serving:
- Add ice cubes to a glass, then mix 3-4 tablespoons of mango panna concentrate with chilled water or soda water until well combined. Garnish with mint sprigs, adjust the sweetness if needed, and enjoy chilled.
To Make Aam Panna in bulk:
- Mix 1 part concentrate with 3-4 parts water, which is approximately 6-7 cups of cold water for 2.5 cups of concentrate. Stir well, taste, and adjust water, sweetness, or salt as needed.Store in a pitcher in the fridge. When ready, pour over ice, garnish with mint sprigs, and serve chilled. Refreshing Aam Panna drink is ready to enjoy!
Video
Notes
Nutrition
Update Notes: This post was originally published on Apr 29, 2012, but it was republished in July 2025 with step-by-step instructions, new photos, tips, and a video.
Anu Shoj says
wow my fav drink and a healthy version...nice btw beautiful clicks....
Cheers
Anu@RasA-svAda