Aam Panna is a refreshing and delicious Indian summer drink made of unripe green mango pulp, a few aromatic spices, and a sweetener. This sweet, tangy, and spicy drink is a perfect balance of tang, sweetness, and spiciness.
This refreshing drink is vegetarian, vegan, gluten-free, nut-free, soy-free, and gets ready in under 30 minutes!
This revitalizing beverage is made often in Indian households when the fresh raw green or unripe mangoes (aka Kairi in the Hindi language) are in season. This drink has a thin Indian buttermilk-like consistency. Thus, in many places, it is also called “Kairi Ki ”. Another recipe I love making with raw mango is .
In this post, I have shared the aam panna concentrate recipe along with the aam panna drink recipe that is bursting with delectable flavors. Make it, store it, and drink it anytime you want something rejuvenating.
On this page you will get the Aam Panna recipe with a step-by-step photo and video tutorial.
What is Aam Panna?
Aam Panna is a famous and traditional Indian summer drink which helps in battling the scorching heat by rehydrating the body. This drink is mostly consumed in the Northern and Western parts of India.
Here, raw mangoes are boiled until smooth, and then this cooked softened mango pulp is blended with water, sweetener, and spices. After that, this mixture is strained and diluted with ice and water to make a delicious and cooling drink.
The addition of spices like cumin, mint powder, black pepper powder, and black salt not only enhance the flavor of this drink, but also has a cooling effect and aids in digestion. This soothing is inherently vegan and gluten-free.
What are the features of Aam Panna?
This Aam Panna:
✓ is quick and easy to make
✓ tastes so delicious
✓ is refreshing and rejuvenating
✓ can be refrigerated for days
✓ has benefits of aromatic spices
✓ is healthy and nourishing
✓ has many health benefits
✓ can be easily customized
✓ is great for summer parties and get-togethers
What are the ingredients needed for making Aam Panna?
Aam Panna is made using some basic ingredients which are easily available in any Asian grocery store.
Below are the ingredients you’ll need:
- Green Raw Mangoes:
You can use any unripe mangoes available. The tangy ones make the best tasting aam panna.
I have used granulated sugar for making aam panna, but you can also use raw cane sugar, powdered jaggery, palm sugar, or coconut sugar to healthify this drink.
- Mint leaves:
They add a nice bracing touch to this aam panna drink.
- Water and ice cubes
How to make Aam Panna?
Like most of Indian recipes, this recipe also varies from one household to another. Some like to use sugar as a sweetener while others like to use jaggery in this recipe. Same with the spices, everyone uses their favorite homemade spice blend for aam panna.
This particular recipe is inspired by my Mom’s recipe. She adds homemade freshly roasted cumin powder, freshly ground black pepper, black salt, regular salt, and dried mint powder in this recipe. So I also added the same spice blend.
Making Aam Panna and Aam Panna Concentrate from scratch is a piece of cake.
Here is how to make Aam Panna in 6 simple and quick steps:
Peel, and slice raw mangoes; discarding stones.
Boil raw mangoes with water and salt until they are soft and tender.
Blend boiled mangoes with water, sugar, and spices. Strain the mixture. At this point, you can serve aam panna with water and ice.
To make aam panna concentrate, boil the aam panna mixture for 7-8 minutes or until raw taste is gone.
Let it cool completely and store in a sterilized glass bottle.
For a full list of Aam Panna recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
How to make Roasted Aam Panna?
Roasted Aam Panna gives a nice smoky flavor to the aam panna drink. To make roasted aam panna, you roast the mangoes instead of boiling them. Roast raw green mangoes on an open fire until charred and the pulp is softened and tender.
Then follow the same recipe for making aam panna, such as blending it with spices, water, and sugar and then thinning it with ice and water before serving.
How to Store Aam Panna?
Aam Panna Mixture and Aam Panna Concentrate have different shelf lives. The concentrate has a longer shelf life because here you cook the aam panna mixture.
Aam Panna mixture can be stored in a sterilized glass bottle in a refrigerator for up to 7-8 days. Whereas Aam Panna Concentrate can be stored for up to 2 months in the refrigerator when kept in a sterilized glass bottle or jar.
Can I freeze Aam Panna Concentrate?
Yes, you can definitely do that. To freeze, pour the cooled aam panna concentrate in ice trays and freeze. Once frozen remove them from trays, and freeze them in a freezer-safe Ziploc bag for up to 6 months.
When you want to serve, simply add 3-4 aam panna concentrate ice cubes to a glass and fill it with water. Also, add chopped or torn mint leaves and let the ice cubes melt before serving. Once melted, add normal water ice cubes, stir, and enjoy!
Can I boil raw mangoes in a pressure cooker for making Aam Panna?
Yes, you can surely do that. My mom always used her stovetop pressure cooker for making aam panna. Sometimes she used to put whole raw mangoes with the skin and then cooked it for 2 whistles. After cooking, she used to take out the pulp by removing the skin and discarding the stone.
While other times she peeled the mangoes, cut them into 3-4 slices and discarded the stone. After that, she pressure cooked them for about 2 whistles.
So, you can either boil whole mangoes with or without the skin or boil sliced mangoes for 2 whistles. They will be perfectly soft and tender.
What are the Pro Tips, Tricks, and Variations to make Aam Panna?
Tip 1. Feel free to adjust the sweetness and spiciness by adding more or less.
Tip 2. If you don’t have black salt, then you can use any other rock salt of your choice.
Tip 3. Aam panna concentrate can be stored for about 2 months in the refrigerator.
Tip 4. Make sure to use unripe raw mangoes that are sour, because they make them best aam panna.
Tip 5. If the raw green mangoes you are using are not tangy enough, then the aam panna won’t be tangy enough. So in that case, feel free to add some fresh lemon or lime juice to aam panna.
Tip 6. I have cooked aam panna in a saucepan, but you can also pressure cook them for 2 whistles on medium heat.
Tip 7. If you are not making concentrate, then store the aam panna mixture for up to 1 week in a refrigerator. When you want to serve, fill 1/2 glass with aam panna mixture and fill the remaining glass with ice and water.
Tip 8. I have used granulated white sugar, but you can also use powdered sugar, palm sugar, or jaggery.
Tip 9. I have added dried mint powder, but if you don’t have mint powder then you can add some fresh mint leaves while blending.
Tip 10. For a sweeter aam panna, feel free to add more sweetener.
Tip 11. Straining aam panna mixture gives this drink a smooth texture. But straining is completely optional.
Aam Panna Recipe (Step-by-step photo instructions)
Make Aam Panna:
- Peel the raw mangoes and cut them into halves. Discard to stone and slice them roughly.
- Add sliced raw mangoes to a saucepan along with 1 1/4 cups of water and salt to taste.
- Heat the saucepan over medium and stir the mixture. Let it come to a boil. Once the mixture starts to boil, turn the heat to medium-low. Cover the saucepan and cook until mangoes are tender and soft.
- Uncover the pan, and check the doneness of mangoes by mashing them with the back of a fork or spoon. Mangoes will smash easily if they are cooked. At this point the turn off the heat and let the cooked raw mangoes cool down completely to room temperature.
- Once cooled, transfer the cooked raw green mangoes (along with the water in which it was cooked) to a blender. Also add 2 1/4 cups of water, black salt, sugar, roasted cumin powder, black pepper, and mint powder.
- Blend everything well to make a smooth paste. At this point, you can serve the aam panna by adding some water and ice. But we are making concentrate here, so we will cook the mixture.
Make Aam Panna Concentrate:
- Strain the mango mixture using a strainer in a saucepan pan.
- Now heat the mixture for 6-7 minutes on medium-low heat or until the raw taste is gone. Let the mixture cool down completely.
- Your aam panna concentrate is ready. To store, transfer aam panna concentrate to a sterilized glass bottle and keep it refrigerated for up to 2 months.
Serving Aam Panna:
- For serving, rub a lemon slice through the rim of your glass, or dip the rim into lemon juice. Then carefully dip the moistened glass into the brown sugar, salt, and chili powder mix.
- Fill the glass 1/4th to 1/3rd of the glass with aam panna concentrate, then add some ice cubes.
- Add some crushed mint leaves to the glass and after that fill the remaining with chilled water.
- Stir and enjoy aam panna chilled with some Masala French Toast.