Aam Panna is a traditional Indian summer drink made with green mangoes. This mango panna recipe is easy to follow and always yields delicious results. Be sure to watch the video!
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What is Aam Panna?
Aam Panna is a vegan, gluten-free raw (green) mango drink. It is a traditional Indian sharbat widely popular across Northern India also known as mango panha, Kairi ka apshola, or Kairi ka Panna.
Along with many other health benefits, mango panna is mainly known for its heat-resistant properties. It is a natural coolant.
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 to June or during the peak of the summer season.
USPs of Aam Panna:
- gluten-free
- has no nuts
- easy to store
- it has no dairy
- natural coolant
Ingredients Required
- Mango: Use unripe, green, raw mango for making aam panna. The colour of the panna may vary depending on the raw mangoes. The raw mango with a hint of sweetness is the best.
- Sugar: Use granulated white sugar or raw unprocessed sugar.
- Seasoning: Rock or Black Salt, Cumin Powder
- Fresh Mint Leaves give a refreshing aroma and taste to the panna.
Aam Panna Concentrate
The undiluted mango panna concentrate has a 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 sharbat.
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.
How To Make Panna – 3 Ways
Pressure Cooker Method: Pressure cook the mangoes over medium heat for 2 – 3 whistles along with water. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend 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. Next, 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 aan panna in an instant pot. Add peeled green, raw 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. In my opinion, if you prefer that smokey flavour and aroma, go for the roasting method. Otherwise, my pressure cooker method is highly time-saving. I tried the roasting process with kiwi ka panna last summer. And needless to say, it was delicious!
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Aam Panna Recipe
- Blender
Ingredients
- 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
Instructions
- 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.
Recipe Notes:
- 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.
Shruthi says
Yumm! Looks absolutely delicious 🙂
Hina Gujral says
Glad you like it!
Damodar says
thanks for sharing this recipe. i love this delicious test
Hina Gujral says
Great!
patricia khan says
it tastes good thank you for the recipe of aam panna
Hina Gujral says
thank you for your sweet feedback!
Vinod Saraf says
Looks like a perfect recipe for making Aam Panna. Thanks
Hina Gujral says
Glad you like it!
Charu says
Very good recipe
Hina Gujral says
thank you so much!