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Indian

Aam Panna (Raw Mango Drink)

Aam panna blends boiled raw mango pulp with mint, roasted cumin, black pepper, black salt, and sugar for a tangy North Indian summer drink.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Aam Panna (Raw Mango Drink)

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

Includes boiling the raw mangoes until tender before blending the sweet-spiced concentrate.

Method

  1. Wash the raw mango and pressure cook it with water for 3-4 whistles until completely soft.

  2. Let it cool down. Peel the skin off and squeeze out all the pulpy flesh into a bowl. Discard the skin and the seed (gutli).

  3. Transfer the raw mango pulp to a blender. Add the fresh mint leaves, sugar (or jaggery), roasted cumin powder, black salt, and black pepper.

  4. Add a splash of water and blend everything into a very smooth, light green concentrate.

  5. Transfer this concentrate into a pitcher. Pour in the chilled water and stir well.

  6. Taste and adjust the sweetness or saltiness. The drink should be a sharp balance of sweet, sour, and mildly spicy.

  7. Place plenty of ice cubes in tall glasses. Pour the Aam Panna over the ice.

  8. Garnish with a sprig of fresh mint and serve immediately.

How to tell it's done

A deeply refreshing, pale green, watery beverage that hits the palate with intense tartness followed by cooling mint and sweet sugar.

Getting it right

Tip

You can make a large batch of the concentrated pulp and store it in the fridge for up to a week. Just mix a small amount of the concentrate with chilled water whenever needed.

What to serve it with

Serve well chilled on hot afternoons, with extra mint or roasted cumin if you like a sharper drink.