Name: Aam Panna - Raw Mango Drink
Prep time: 10 min
Cook time: 40 min
Yield: 4 people
Ingredients: 2 raw mangoes ((kairi)); ½ cup jaggery (, roughly chopped); pinch cardamom powder; few strands saffron ((optional)); 1 tsp salt ((or to taste)); 1 tsp black salt ((kala namak) or to taste); 1 tsp chaat masala ((or to taste)); ½ tsp cumin seeds powder (roasted); 5-6 cups water; 2-3 cups ice

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Aam Panna is a perfect summer drink made with raw mangoes. Its healthy, vegan, sweet & tangy. Also an excellent thirst quencher that is packed with Vitamin C.

When summers are around the corner you look for new drink/beverage options that can hydrate & refresh you. This summer, stop looking, try Aam Panna – Raw Mango Drink! This sweet & sour drink, made from raw green mangoes, is an excellent thirst quencher. Its known for its great heat resistance properties & is good source of Vitamin C. This cool healthy vegan drink is one of the best ways to beat the scorching summer heat. It’s one of my favorites and can’t get enough of it ever since my childhood.

What is Aam Panna:

Its a raw mango drink made by steaming or cooking the mangoes on stove top or pressure cooker. The pulp is mixed with jaggery, salt, cardamom and saffron to make a delicious squash which can be served with water and ice. This is a basic version and taste equally delicious. You can take it up a notch by adding some flavors like I’ve shared in this recipe.

Although its called Aam Panna where aam refers to mango, this drink is made using green raw mangoes which we call Kairi and not the ripe variety. Choose the hard green mangoes to get the best results.

Storing Aam Panna:

You can store it for days in refrigerator, just like any other fruit punch or squash. Mom would always make a fresh stock over the weekend which she would store in the refrigerator for us. After playing in the hot sun a cold glass of Aam Panna was just what I needed.

Now to the recipe…

Step by Step Stovetop Method:

Peel the raw mangoes, slice off the raw mango flesh to separate it from the seed and roughly chop the flesh into pieces. Add these to a sauce pan along with 2 cups of water and bring it to a boil. Simmer for 10-15 minutes or until the raw mango is soft (can mash with spoon). Turn the heat off and and now add jaggery, saffron and cardamom powder to it. Mix and allow the jaggery to dissolve (stir in between if required) and allow the mixture to cool completely.

To take it up a notch – Add salt , black salt, chaat masala and roasted cumin seeds powder to it and mix well. Once the mixture is cool, blend it (in a blender) till smooth. Transfer the puree to a Jug and add 5-6 cups of water (or more depending on how thin consistency you like) and 2 cups of ice. give it a good stir/shake and give a quick taste. If required, you can add more water or adjust the sweet and salt amount.

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Aam Panna - Raw Mango Drink

Aam Panna is a perfect summer drink made with raw mangoes. Its healthy, vegan, sweet and tangy Also an excellent thirst quencher that is packed with Vitamin C.

Prep Time10 mins

Cook Time40 mins

Course: Drinks

Cuisine: Indian

Keyword: easy, instantpot, Mango, multipot, Panha, Panna

Servings: people

Author: Shweta Arora

Ingredients

2 raw mangoes (kairi)
½ cup jaggery , roughly chopped
pinch cardamom powder
few strands saffron (optional)
1 tsp salt (or to taste)
1 tsp black salt (kala namak) or to taste
1 tsp chaat masala (or to taste)
½ tsp
cumin seeds powder
roasted
5-6 cups water
2-3 cups ice

Instructions

StoveTop Method:

Peel the raw mangoes, slice off the raw mango flesh to separate it from the seed and roughly chop the flesh into pieces.
Add these raw mango pieces along with 2 cups of water to a sauce pan and bring it to a boil and then simmer for 10-15 minutes or until the raw mango is soft (can mash with spoon).
Switch off the flame and now add add the jaggery , saffron threads, cardamom powder, salt , black salt, chaat masala and roasted cumin seeds powder. Mix and allow the jaggery to dissolve (stir in between if required) and allow the mixture to cool completely.
Once the mixture is cool, blend it (in a blender) till smooth.
Now transfer the puree to a Jug and add 5-6 cups of water (or more depending on how liquidy you like) and 2 cups of ice. give it a good stir/shake and give a quick taste. If required, you can add more water or adjust the sweet and salt amount.

Pressure Cooker Method: (Instant Pot/Multipot)

Add 2 cups of water to the stainless main pot and place a trivet inside.
Place the raw mangoes on the trivet and close the lid with vent in closed/sealed position.
Press Manual or pressure cook and adjust the timer to 15 mins for high pressure. Let the steam release naturally when done cooking.
Allow the mangoes to cool until they can be handled (but still warm) and peel the skin off. Remove the pulp using a spoon or even better your clean hands.
Transfer the pulp to a clean container and to it add the jaggery , saffron threads, cardamom powder, salt , black salt, chaat masala and roasted cumin seeds powder. Mix and allow the jaggery to dissolve (the warmth will help) and allow the mixture to cool completely.
Once the mixture is cool, blend it (in a blender) till smooth.
Now transfer the puree to a Jug and add 5-6 cups of water (or more depending on how liquidy you like) and 2 cups of ice. give it a good stir/shake and give a quick taste. If required, you can add more water or adjust the sweet and salt amount.

Notes

The raw mango available here have a slightly yellowish orange flesh and a mix of sweet and sour taste compared to the white flesh and completely sour ones available in India. So the color of the panna may vary depending on the pulp color.
I have used jaggery as the sweetener, but sugar can be used too. However taste will vary.
For a rich yellowish orange color, add a few strands of saffron to the puree.
Some like the panna thick some like it very liquidy. Adjust the water quantity to liking.

Tried this recipe?Mention @shwetainthekitchen or tag ##shwetainthekitchen!