Aam Panna Recipe: Refreshing Indian Raw Mango Cooler

Table of Contents

• Ingredients
• How To Make Aam Panna
• Variations
• Pro Tips By Neha
• Other Raw Mango Recipes We Recommend
• Aam Panna Recipe (Indian Raw Mango Drink)

Aam Panna (Tangy Raw Mango Drink, Kairi Panha) is a refreshing Indian summer beverage made from green mangoes, a sweetener, and a few spices. It’s tangy, sweet, and quick to make.

It’s known by different names across India: Aam Ka Panna or Kairi Panna in the north, Aam Jhora in Madhya Pradesh, and Aam Pora Shorbot in West Bengal.

This traditional drink is popular across northern and western India during mango season. The basic additions are black salt and roasted cumin, but regional and household variations are common.

This version is adapted for ease of preparation while keeping the classic taste. You can make it in an Instant Pot or a traditional pressure cooker. The recipe is vegan and gluten-free.

Ingredients

• Unripe green mangoes – Choose firm, dark green, tart mangoes without blemishes or soft spots. Avoid fibrous varieties.
• Granulated white sugar – Adjust to taste. You can substitute brown sugar, powdered jaggery, liquid jaggery, or evaporated sugarcane juice.
• Others – Fresh mint leaves, black salt (kala namak), and roasted cumin powder (jeera powder).

How To Make Aam Panna

Cook The Raw Mangoes

In An Instant Pot

Step 1: Wash 500 grams of raw mangoes and pat them dry. Peel and slice the flesh away from the seeds. Add the mango slices to the Instant Pot with 1 cup of water.

If fresh mangoes are unavailable, frozen raw mangoes work well—thaw them to room temperature before using.

Step 2: Close the lid, set the valve to sealing, select PRESSURE COOK and cook on HIGH for 5 minutes.

Step 3: Let the pressure release naturally for 10 minutes, then manually vent remaining pressure. Open the lid and let the mangoes cool completely.

In A Traditional Pressure Cooker

• Wash, peel, and slice 500 grams of raw mangoes, discarding the seeds.
• Add the slices to the pressure cooker with 2 cups of water.
• Cook on high until one whistle, reduce heat to low and cook for 5 minutes.
• Remove from heat and allow pressure to release naturally, then open the lid.

Make Aam Panna Concentrate

Step 4: Transfer the cooled, cooked mangoes to a blender.

Step 5: Add:

• 1 cup packed fresh mint leaves (rinsed)
• 1 cup granulated white sugar (adjust to taste)
• 2 teaspoons roasted cumin powder
• 4 teaspoons black salt

Step 6: Blend to a smooth paste. At this point you can store the concentrate in a glass bottle in the refrigerator for 3–4 days, or freeze for up to 3 months.

Make The Panna

Step 7: Transfer the mango concentrate to a large pitcher or bowl.

Step 8: Add 6 cups of chilled water and stir well. Taste and adjust tanginess with a little lime juice if needed, and tweak sugar or salt to suit your preference.

Step 9: Refrigerate for a few hours and serve chilled over ice. The prepared drink keeps in the refrigerator for 3–4 days.

Variations

Add a pinch of black pepper powder for heat, or a splash of vodka, white rum, or tequila for an adult version.

In Bengal, aam pora shorbot uses roasted mangoes instead of boiled ones for a pleasant smoky flavor. To roast, prick the mangoes and char them over an open flame, in an oven, or in an air fryer until the skin blackens and the flesh softens.

Pro Tips By Neha

Peeling the mangoes is optional. Cooking them with the skin on and then squeezing out the pulp gives a distinct flavor; peeling first makes cleanup easier.

You can microwave the mangoes in a microwave-safe bowl with 1 cup water on high for about 10 minutes if you prefer that method.

Color of the panna varies with mango variety and can range from brown to yellow to green.