Aam Panna | Indian Mango Cooler is synonymous with summers in most Indian homes. Heaps of raw mangoes are washed, wiped dry, boiled and turned into this yummy sweet, salty & spicy concoction. Although, it is very common, but every household has some variation in the recipe which makes this drink so famous and irresistible!
Aam Panna is famous for it’s heat-resistant properties besides being delicious! My Mom says it’s great for digestion and insists we have it daily.
It is served as an appetizer too during summers which tastes best when served chilled! I usually don’t add ice cubes as it dilutes the flavor and the tartness of the drink but stick to using chilled water.
I follow my Mom’s recipe, which goes like this,
Wash the raw mangoes & wipe them dry.
Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.
Let the steam release on its own.
Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.
Add some water in which the mangoes were boiled to the pulp but not too much.
About 1/2 a cup is enough to make the correct consistency.
Then add sugar, mint leaves, Himalayan pink salt, salt and roasted cumin powder to the pulp.
Purée them all together in a blender or using a hand blender.
Taste the mixture and correct the salt or sugar to your liking.
Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.
Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!
The perfect summer cooler made with delicate Indian spices and raw mangoes. A little sweetness and the freshness from mint adds to the final flourish!!
Ingredients
- 6-7 nos. raw mango/ kairi
- 1+1/2 cup sugar (adjust it as per preference)
- 1/4 cup fresh mint leaves
- 1/2 tsp Himalayan pink salt (kala namak)
- 2 tbsp. roasted cumin powder
- a pinch of asafoetida (hing)
- salt to taste
- 2-3 cup Water to boil the mangoes
Instructions
- Wash the raw mangoes & wipe them dry.
- Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.
- Let the steam release on its own.
- Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.
- Add some water in which the mangoes were boiled to the pulp but not too much.
- About 1/2 a cup is enough to make the correct consistency.
- Then add sugar, mint leaves, hing, Himalayan pink salt, salt and roasted cumin powder to the pulp.
- Purée them all together in a blender or using a hand blender.
- Taste the mixture and correct the salt or sugar to your liking.
- Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.
- Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!
Notes
You can use any variety of non fibrous raw mangoes. You can choose to add more sugar if you like a sweeter version of Aam Panna.
Absolutely delicious and it’s the best thirst quencher…beats a Cola for me!
Love,
Shreya❤️
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