Aam Panna (Raw Mango Summer Drink)
A sweet-tangy Indian summer cooler made from cooked green mango pulp, mint, roasted cumin, and black salt. Makes a fridge-friendly concentrate to dilute by the glass.
Equipment
- Large pot or pressure cooker
- Blender
- Fine mesh strainer (optional)
- Glass jar for storage
Ingredients
Concentrate base
- 2 medium raw green mangoes about 450–550 g
- Water for boiling
- 150–200 g grated jaggery or ¾–1 cup sugar
- 12–15 fresh mint leaves
- 1½ tsp roasted cumin powder
- 1 tsp black salt
- ¼ –½ tsp fine salt optional, to taste
- ¼ tsp cardamom powder optional
- 2–3 cups filtered water for blending and cooking
Per glass
- 3–4 tbsp concentrate
- 1 cup cold water or soda water
- Ice, mint, lemon wheel (optional)
Instructions
Cook and pulp
- Boil whole green mangoes in water until very soft, or pressure cook for 2 whistles. Cool, peel, and scrape all pulp from the seeds.
Concentrate
- Blend pulp with mint, cumin, black salt, optional cardamom, and about 1 cup water until smooth.
- Pour into a saucepan. Add jaggery or sugar and remaining water. Simmer until sweetener dissolves and flavors meld, 3–4 minutes.
- Taste and adjust salt and sweetness. Strain if desired. Cool completely.
Serve
- Stir 3–4 tbsp concentrate into 1 cup cold water per glass. Add ice and garnish with mint.
Notes
Sourness varies by mango; always taste before finalizing sweetener.
Transfer cooled concentrate promptly to a clean airtight jar, refrigerate it, and discard it if clear signs of spoilage develop.
For a smoky note, roast mangoes before peeling instead of boiling.
If the diluted drink tastes thin, add more concentrate, not just sugar.
Tried this recipe?Let us know how it was!