Go Back
+ servings
Tried this recipe?Please rate the recipe by clicking the stars below
Aam Panna

Aam Panna

Shweta Arora
Aam Panna is a refreshing Indian summer drink made with raw mangoes, flavored with cardamom and saffron. It is an excellent thirst quencher that is sweet, tangy, and packed with Vitamin C!!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Drinks
Cuisine Indian
Servings 4



  • 2 raw mangoes (kairi)
  • ½ cup jaggery ,roughly chopped or sugar (adjust to taste)
  • ¼ teaspoon cardamom powder
  • few strands saffron (optional)
  • 1 teaspoon salt adjust to taste

Optional Spices

  • 1 teaspoon black salt (kala namak) adjust to taste
  • 1 teaspoon chaat masala (or to taste)
  • ½ teaspoon roasted cumin seeds powder


Prep Work

  • Wash and peel the raw mangoes. Cut them into pieces and discard the seed.
  • Chop or grate the jaggery (if needed)

To Boil raw Mango (Kairi) using Stovetop method:

  • Add these raw mango pieces along with 2 cups of water to a saucepan and bring it to a boil. Simmer for 10-15 minutes or until the raw mango is soft (can be easily mash with a spoon). Switch off the heat.

To Boil Raw Mango (Kairi) using Instant Pot:

  • Add 2 cups of water to the stainless main pot and place a trivet inside.
  • Add the peeled and chopped raw mangoes pieces along with ½ cup of water in a stainless insert.
  • Place the stainless insert on the trivet and close the lid with the vent in closed/sealed position.
  • Cook on Manual or pressure cook mode for 10 mins for high pressure followed by natural release when cooking is complete.

To Make Aam Panna Concentrate

  • To the warm boiled raw mango pieces, and add the jaggery, saffron threads, cardamom powder, salt.
    (optional - black salt, chaat masala, and roasted cumin seeds powder).
  • Mix well 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. 
  • Aam Panna concentrate (squash) is ready!!

Storage and Serving

  • Storing Aam Panna concentrate - just like any other fruit punch or squash, this can be stored for days in the refrigerator. While serving, pour the required quantity 2-4 tablespoons (varies based on glass size) and top it with ice and chilled water. Mix and serve. Or freeze in ice cubes trays for longer use. Thaw and serve.
  • Storing Ready to Drink Aam Panna - Transfer the concentrate 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 and quick taste. If required, you can add more water or adjust the sweet and salt amount.


  • Use raw (green) mangoes for this recipe to get the best sweet sour-tasting drink.
  • The tangy the mangoes the better for this drink.
  • If your mangoes are not very sour, add lime or lemon juice to make it tangy.
  • I prefer peeling the skin on before boiling as it is less messy and easier. You can boil the green mangoes with skin on and then scoop the pulp.
  • Typically Aam Panna is a yellowish-orange color but the color may vary depending on the pulp color and ingredients used like jaggery (or sugar) or mint. 
  • For a rich yellowish-orange color, add a few strands of saffron to the puree while it's warm. 
  • I have used jaggery as the sweetener, but sugar can be used too. The taste and color will vary accordingly. 
  • Mint (¼ cup) can be added to the drink while blending for that fresh flavor. That will alter the color and taste but still delicious.
  • Adjust the water quantity to liking depending on how thick you like your Panna. 
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.