Aam Panna
Prep time
Cook time
Total time
A refreshing and cooling raw mango beverage, aam panna is known as a remedy from heat stroke. It's sweet-and-sour minty flavour makes it a summer favourite in our home. The recipe is well suited for multiplication and you can make large batches of concentrate to use throughout the summer.
Recipe type: Beverages & Cocktails
Cuisine: Indian
Yield: Serves 4
  • 3 raw mangoes, ~400 gms
  • 6 tbsp sugar
  • ½ tsp kala namak (himalayan pink rock salt)
  • ¼ tsp roasted jeera powder (cumin powder)
  • 2 heaped tbsp fresh mint leaves (use ½-1 tbsp if using dried)
  • 1 litre cold water
  • Ice
  • Few sprigs of mint, to garnish
  • Equipment Used:
  • Mesh Stove Protector
  • Mixer Grinder
  1. Wash and dry the raw mangoes.
  2. Using a flame mesh (to protect your gas burners), roast the mangoes in their skin over an open flame until the skin becomes darker and develops black burnt spots on the skin. Be careful at this stage as the mango skin may pop and let out steam. This should take 5-6 mins per mango.
  3. Allow the mangoes to cool and carefully peel the skin off.
  4. Roughly chop the mango flesh and place it in a blender. Add the fresh mint leaves and sugar and give it all a quick whizz to make a puree.
  5. Add the kala namak and jeera and give it another quick whizz.
  6. Transfer to a large jug, add the cold water and mix well. Store in the refrigerator until required.
  7. When ready to serve, place ice cubes in 4 glasses. Give the aam panna a stir and pour over the ice. Garnish with a sprig of mint to serve.
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2013/05/24/aam-panna-2/