Aam Panna | Raw Mango Cool Drink

A perfect thirst quencher this summer, Aam Panna – a healthy raw mango cool drink! detailed step by step pictures on how to make Aam Panna at home.

This week’s Mango recipe is Aam Panna – a raw mango cool drink from North India. It happened quite by chance that I ended up making Aam Panna at home this year, which is very rare given how I don’t have a thing for tangy stuff. I made this only because I had to use up some raw mangoes and making Mamidikaya Pappu or Manga Sambar was not an option.

I was mildly surprised by how this Aam Panna turned out – it was simply out of the world. I was not sure what was I missing until I had tried it. Not only was it delicious, it was quite easy too. Now there are tons of Aam Panna recipes out there on the big internet. This one in particular is something that has been adapted to fit our palate and I made quite a few changes based the ingredients that I had handy.

The best part of making Aam Panna at home was that I could stock up on this amazing concentrate and all I have to do is, mix some water and add some ice cubes. A perfect thirst quencher made in a jiffy. Apart from that, the ingredients used in the making of Aam Panna make it one of the healthiest cool drinks of all times. Jaggery is rich in iron and much healthier than the refined sugar. The other spices – be it Jeera powder, pepper powder, black salt, cardamoms and the chaat masala (my addition) helps in digestion. Cooked raw mangoes, jaggery and an assortment of Indian spices is all it takes to make this at home. Stock it up now!

How to make Aam Panna | Raw Mango Cool Drink

📖 Recipe

Aam Panna | Raw Mango Cool Drink

Ramya

A perfect thirst quencher this summer, Aam Panna – a healthy raw mango cool drink!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Cool Drinks

Cuisine North Indian

Servings 1 litre

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ 3 Raw Mangoes (Medium Sized)
• ▢ ¼ cup Powdered Jaggery
• ▢ 1 teaspoon Black Salt/Regular Salt
• ▢ 1 teaspoon Roasted Jeera/Cumin Powder
• ▢ ½ teaspoon Black Pepper Powder
• ▢ ½ teaspoon Chaat Masala (optional)
• ▢ 2 Green Cardamoms

COOK MODEPrevent your screen from going dark

Instructions

 

• Wash and remove the stalks of raw mangoes. Put them in pressure cooker with enough water.
• Pressure cook for 2-3 whistles and let the pressure drop before opening the lid.
• Let the mangoes cool down a bit. Peel off the skin and remove the mango pulp.
• Add the mango pulp along with jaggery, black salt, chaat masala, pepper powder, cumin powder & cardamoms.
• Blend this mixture until pureed smoothly. Remove onto a bowl.
• Store in an airtight jar or bottle and refrigerate the concentrate. When needed, mix 2-3 tablespoon of the concentrate with 1 glass of cold water. Add ice cubes as needed and garnish with mint leaves. Serve immediately.

Note –

• Adjust the amount of jaggery depending on the sourness of the mangoes.
• Instead of jaggery, sugar can be used.
• I didn’t have black salt and I used regular salt but add ½ teaspoon of Chaat Masala Powder to compensate.
• Store the concentrate in fridge for longer shelf life.

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Aam Panna Recipe with Step by Step Pictures

1. Wash and remove the stalks of raw mangoes. Put them in pressure cooker with enough water.

2. Pressure cook for 2-3 whistles and let the pressure drop before opening the lid.

3. Let the mangoes cool down a bit. Peel off the skin and remove the mango pulp.

4. Add the mango pulp along with black salt, chaat masala, pepper powder, cumin powder & cardamoms.

5. Now add powdered jaggery, depending on the sourness of the mangoes.

6. Blend this mixture until pureed smoothly. Remove onto a bowl.

7. Store in an airtight jar or bottle and refrigerate the concentrate. When needed, mix 2-3 tablespoon of the concentrate with 1 glass of cold water. Add ice cubes as needed and garnish with mint leaves. Serve immediately.

Recipe Notes

• Adjust the amount of jaggery depending on the sourness of the mangoes.
• Instead of jaggery, sugar can be used.
• I didn’t have black salt and I used regular salt but add ½ teaspoon of Chaat Masala Powder to compensate.
• Store the concentrate in fridge for longer shelf life.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂