Aam panna | Mango panna recipe | Aam panna drink | Kairi panna

Aam panna aka mango panna recipe is an exemplary Indian summer drink which is crazily popular in the northern and western parts of India during summer. This healthy, vegan, gluten free and refreshing drink is a perfect way to quench the heat. Aam panna drink is sweet, tangy and bursting with flavours. It is the amalgamation of raw mango pulp, sugar, mint leaves and some specific spices. This healthy drink is easy to make and can be prepared using few simple ingredients. It is always served chilled as a beverage. Learn to prepare kairi panna in two different ways which tastes way better than the ones available in the market.

About the recipe
Health Benefits
Tips and Suggestions
How to make Aam ka Panna (step wise photos)
Recipe Card

Aam panna aka mango panna recipe is an Indian summer drink prepared with raw mangoes aka green mangoes. This natural coolant is prepared during summer when fresh raw mangoes are in season. It is a healthy, vegan and gluten free raw mango drink which is sweet and tangy in taste with refreshing flavours of mint leaves, black salt and few other spices. Addition of these spices and herbs make the drink more flavourful and helps in digestion. In fact, kairi panna is considered as a perfect summer drink recipe in India for people of all ages, starting from kids to aged.

Aam panna aka aam panna drink is mainly prepared in two different methods.

1. Steaming or boiling mango: In this process, raw mangoes are boiled in water till soft. It can be done either in pressure cooker, instant pot or simply cooking in a pan. After cooling down, the pulp is extracted from them and used to prepare the aam panna. Most of the people use this method to prepare kairi panna.
2. Roasting mango: In this process, raw mangoes are directly put over the flame of gas stove or charcoal and cooked till the pulps get soft. After cooling down, the skin and seeds of the roasted mangoes are discarded, and the pulp is collected to prepare the mango panna recipe. In this way, a mild Smokey flavour is induced into the aam panna drink.

Another iconic summer drink which is prepared in same manner by roasting the unripe mangoes in eastern part of India is named as aam pora shorbot. I will shortly share the recipe with you.

Aam panna concentrate is a thick liquid with long shelf life. Kairi aka green unripe mangoes appear in the market for a short duration. So, people prefer to prepare aam panna concentrate which can be refrigerated for longer. Whenever someone wants to drink this natural coolant, you would just need to mix the aam panna concentrate with cold water and aam panna drink will be ready.

Aam panna concentrate can be prepared in two different ways.

1. Aam panna concentrate with sugar: This is an instant way to prepare aam panna concentrate where mango pulp, mint leaves, spices are blended along with sugar. In this process, the aam panna concentrate can be refrigerated in a clean and dry bottle or container for 1-2 weeks.
2. Aam panna concentrate with sugar syrup: In this method, first the mango pulp is blended with mint leaves and spices. Then one string consistency sugar syrup is prepared, and the blended spicy mango pulp is added into it. The mixture is boiled for 4-5 minutes. In this process, the aam panna concentrate can be refrigerated in a clean and dry bottle or container up to 3 months.

Now a days readymade aam panna drink or aam panna squash is readily available in market. But homemade aam panna aka mango panna recipe is much healthier than market bought ones. In fact, it tastes and flavours way better than readymade ones.

• No preservatives added
• No artificial flavour and colour added
• Vegan
• Gluten free
• Vitamin C rich

According to me, mangoes are the best refreshment during summer. I have never met a single person in my life who does not love mangoes. From kids to aged, everyone loves mangoes and waits for the summer to enjoy mangoes. Whether its ripe or unripe does not matter, mangoes have always been a part of Indian culture and cuisine since ages.

Summer means scorching sun, heat, dehydration, water loss due to sweating and thirst. All these things absorb our energy and leave us lethargic, especially after coming from outside during summer. Nothing can be better and healthier than a chilled glass of healthy mango panna drink aka kairi panna to quench our thirst and instantly regain our lost energy. A glass of vitamin C rich drink with cooling agents and mint herb can be considered as one of the best ways to cool off ourselves after fighting with the sun.

Aam panna aka mango panna recipe is one of the most popular drinks in the subcontinents of India. It is prepared in many houses for multiple time during summer. In fact, during summer aam panna drink is one of the most desired beverages prepared by caterers in occasions like marriage, reception, annaprasan, griha pravesh etc.

The difficulty level of preparing aam panna aka mango panna recipe is low. Only extracting the mango pulps is little bit messy job. Other than this, it is an easy to make recipe. All the elements required to prepare kairi panna are easily available in any Indian grocery. The best part of the recipe is that you can prepare the aam panna concentrate in large quantities and store it for months.

Aam panna with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the steps properly then you will get aam panna drink which tastes way better than market bought ones. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

• It helps you to be hydrated.
• Due to heat resistant properties, it prevents the body from heat stroke during summer.
• Aam panna is a great source of minerals and vitamins, especially iron and vitamin C.
• It is good for our digestive system and recovering from constipation problems.
• It gives a cooling effect to body and stomach after drinking.

• Green mango is a good source of iron and sodium chloride which helps us to get hydrated in summer.
• It is good for liver and works as a detoxifier to cleanse our liver.
• Green mangoes are full of Vitamin C, Vitamin B complex and Vitamin A which is good for health.
• Green mangoes help to boost our metabolism power which helps to lose our calories.
• It is good for heart and helps to improves the cholesterol level.

• Pudina (Mint) leaves are one of the most useful herbs. They are using as home remedies from ancient times to fight against many diseases. It has great use in Ayurveda.
• Mint oil is used in toothpastes, chewing gum, mouth fresheners etc. for refreshing breath.
• Pudina (Mint) contains Menthol and it helps to get relief from sore throat.
• It is very good for our digestive system too. It helps to get rid of indigestion and gastric ulcer.
• Pudina leaves has great use especially during summer for its cooling properties.

Raw mango: The primary ingredient which provides tangy taste, flavour and texture to the refreshing drink.

Water: The second most important ingredient which provides body to the drink and diluted the aam panna concentrate.

Mint leaves: It adds cooling property and refreshing flavour to the mango panna.

Sugar: It adds the required sweetness to the drink.

Salt: It is added to balance the sour taste of raw mangoes.

Black salt: It adds a unique flavour which complements the drink and enhance its taste.

Ginger: Addition of ginger enhances the flavour of the drink and helps in digestion.

Spices: Roasted cumin powder, black peppercorns and cardamom powder is added to the aam panna. Addition of these spices makes the drink more flavourful and helps in digestion.

• First, choose firm and unripe green mangoes for the recipe. During the time of buying them, check whether they are firm or not by pressing with fingers.
• Few unripe mangoes are white, and few are light yellow in colour inside. The colour of aam panna may vary due to the types of mangoes. No artificial colour needs to be added to the drink.
• Try to use the green mangoes with less fibre.
• Always use 2:1 ratio for green mangoes and sugar respectively for aam panna recipe. For 500 grams green mangoes, you would need to add 250 grams sugar.
• Always cook the raw mangoes with skin on, like as in traditional way for better flavour.
• Don’t skip the spices and mint herbs. They all provide nice flavour to the drink with cooling properties.
• I always recommend straining the aam panna concentrate for smoother texture.

Sugar: Refined or unrefined, both the varieties of sugar can be added as sweetener for the drink. Most of the people use sugar as sweetener for aam panna.

Jaggery: Grated or ground jaggery can also be added but the colour, flavour and taste aam panna will slightly differ.

Brown sugar or maple syrup: Both the sweeteners can also be used for aam panna. But these are much sweeter than sugar so check the sweetness during the time of adding them.

To prepare the aam panna aka mango panna recipe, first wash the raw mangoes and slice them. Then transfer the green mango slices into a pan. Add salt, ginger cubes and water into the pan and give a mix. Cover the pan and cook it in low flame for 20- 25 minutes until the mango pulp gets cooked.

Allow the content to cool down to room temperature. Then collect the cooked mango pieces into a separate plate but don’t discard the water. Reserve the water for later use.

Collect the mango pulp from the slices with the help of a spoon and discard the skin and seeds.

For aam panna recipe:

Transfer the collected mango pulp and the preserved water into a jar of a grinder. Then add washed mint leaves, black pepper corns, roasted cumin powder, cardamom powder and black salt, one by one into the jar and pulse it to a smooth paste. Keep it aside.

On the other hand, put a pan on flame and add sugar and water into it. Boil the syrup until you get the one string consistency. Then pour the spicy mango paste into the pan and mix it well. Put the flame in high and stir it continuously until the mixture starts boiling. Then put the flame in low and simmer the mixture for another 5 minutes. Allow the content to cool down completely. Strain the mixture. You can refrigerate the aam panna concentrate in a clean and dry airtight container or bottle up to 3 months.

Just pour 2-3 tablespoons of the aam panna concentrate in a glass and fill it with ice cubes and water. Give a stir and your refreshing aam panna drink is ready to serve.

For instant aam panna recipe

Transfer the cooked mango pulp and the preserved water into a jar of a grinder. Then add sugar, washed mint leaves, black pepper corns, roasted cumin powder, cardamom powder, black salt one by one into the jar and pulse it to a smooth paste. This instant aam panna concentrate can be refrigerated in a clean and dry airtight container or bottle for a week.

Just pour 3 tablespoons of the instant aam panna concentrate in a glass and fill it with ice cubes and water. Give a stir and your refreshing aam panna drink is ready to serve.

Many summer drinks recipes have already been shared in my previous posts. You can check few of them like

Mango milkshake
Mango lassi
Chaas
Shikanji

..And Many more…

1 cup = 250 ml

• 500 raw unripe Mangoes (Kairi)
• 1-inch Ginger, diced
• 1 teaspoon Salt
• 1 cup Water

• 250 grams Sugar
• ½ cup Water
• 2 teaspoons roasted Cumin powder (Bhuna jeera powder)
• 1 teaspoon black Salt (Kala namak)
• ½ cup Mint leaves (Pudina)
• ½ teaspoon Cardamom powder (Elaichi powder)
• ½ teaspoon black Peppercorns (Kali mirch)

• 3 tablespoons Aam panna concentrate
• 1 cup or 250 ml Water
• Few ice cubes
• Mint leaves for garnishing

For aam panna recipe
1. First wash 500 grams unripe raw mangoes and slice them into pieces.
2. Transfer the green mango slices into a pan. Add 1 teaspoon salt, 1-inch diced ginger and 1 cup water one by one into the pan and give a mix.
3. Cover the pan and cook it in low flame for 20- 25 minutes until the mango pulp gets cooked.
4. Allow the content to cool down to room temperature. Then separate the cooked mango pieces into a different plate but don’t discard the water. Reserve the water for later use.
5. Collect the mango pulp from the slices with the help of a spoon or hand and discard the skin and seeds.
6. Transfer the collected mango pulp and preserved water into a jar of a grinder.
7. Add ½ cup washed mint leaves, ½ teaspoon black pepper corns, 2 teaspoons roasted cumin powder, ½ teaspoon cardamom powder and 1 teaspoon black salt, one by one into the jar. Close the lid and pulse it to a smooth paste. Keep it aside.
8. On the other hand, put a pan on flame and add 250 grams sugar and ½ cup water into it.
9. Boil the syrup until you get the one string consistency. Stir on regular interval.
10. Pour the spicy mango paste (Step 7) into the pan and mix it well. Put the flame in high and stir it continuously until the mixture starts boiling. Then put the flame in low and simmer the mixture for another 5 minutes.
11. Switch off the flame and allow the content to cool down completely.
12. Set a strainer on a large mixing bowl. Pour the content through the strainer and strain the mixture.
13. Transfer the aam panna concentrate in a clean and dry airtight container or bottle and refrigerate it.

For making aam panna drink
14. Just pour 3 tablespoons of the aam panna concentrate in a glass.
15. Fill the glass with few ice cubes and water.
16. Give a stir and mix it and your refreshing aam panna drink will be ready. You can garnish it with few mint leaves.

For instant aam panna
1. First wash 500 grams unripe raw mangoes and slice them into pieces.
2. Transfer the green mango slices into a pan. Add 1 teaspoon salt, 1-inch diced ginger and 1 cup water one by one into the pan and give a mix.
3. Cover the pan and cook it in low flame for 20- 25 minutes until the mango pulp gets cooked.
4. Allow the content to cool down to room temperature. Then separate the cooked mango pieces into a different plate but don’t discard the water. Reserve the water for later use.
5. Collect the mango pulp from the slices with the help of a spoon or hand and discard the skin and seeds.
6. Transfer the collected mango pulp and preserved water into a jar of a grinder.
7. Add 250 grams sugar, ½ cup washed mint leaves, ½ teaspoon black pepper corns, 2 teaspoons roasted cumin powder, ½ teaspoon cardamom powder and 1 teaspoon black salt, one by one into the jar. Close the lid and pulse it to a smooth paste.
8. Transfer the instant aam panna concentrate in a clean and dry airtight container or bottle and refrigerate it.

For making instant aam panna drink
1. Just pour 3 tablespoons of the aam panna concentrate in a glass.
2. Fill the glass with few ice cubes and water.
3. Give a stir and mix it and your refreshing instant aam panna drink will be ready.

Pour the aam panna drink straight into the glasses. Garnish it with some mint leaves. Serve it chilled and enjoy every sip of the delicious and refreshing summer drink to cool off.

After preparing the concentrated aam panna, you can store it in a clean and dry airtight container or in a bottle and refrigerate it for up to 3 months but not more than that. Whenever you like to have aam panna drink, just pour 3 tablespoons of concentrated aam panna, few ice cubes in a glass and pour water into it and mix it. Your aam ka panna will be ready to serve.

Aam panna | Mango panna recipe | Aam panna drink | Kairi panna

Serves: 500 Grams yield Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

To cook the raw mango

• 500 raw unripe Mangoes (Kairi)
• inch Ginger, diced
• 1 teaspoon Salt
• 1 cup Water

Other ingredients for aam panna

• 250 grams Sugar
• ½ cup Water
• 2 teaspoons roasted Cumin powder (Bhuna jeera powder)
• 1 teaspoon black Salt (Kala namak)
• ½ cup Mint leaves (Pudina)
• ½ teaspoon Cardamom powder (Elaichi powder)
• ½ teaspoon black Peppercorns (Kali mirch)

For making 1 serving

• 3 tablespoons Aam panna concentrate
• 1 cup or 250 ml Water
• Few ice cubes
• Mint leaves for garnishing

Instructions

For aam panna recipe

1. First wash 500 grams unripe raw mangoes and slice them into pieces.
2. Transfer the green mango slices into a pan. Add 1 teaspoon salt, 1-inch diced ginger and 1 cup water one by one into the pan and give a mix.
3. Cover the pan and cook it in low flame for 20- 25 minutes until the mango pulp gets cooked.
4. Allow the content to cool down to room temperature. Then separate the cooked mango pieces into a different plate but don’t discard the water. Reserve the water for later use.
5. Collect the mango pulp from the slices with the help of a spoon or hand and discard the skin and seeds.
6. Transfer the collected mango pulp and preserved water into a jar of a grinder.
7. Add ½ cup washed mint leaves, ½ teaspoon black pepper corns, 2 teaspoons roasted cumin powder, ½ teaspoon cardamom powder and 1 teaspoon black salt, one by one into the jar. Close the lid and pulse it to a smooth paste. Keep it aside.
8. On the other hand, put a pan on flame and add 250 grams sugar and ½ cup water into it.
9. Boil the syrup until you get the one string consistency. Stir on regular interval.
10. Pour the spicy mango paste (Step 7) into the pan and mix it well. Put the flame in high and stir it continuously until the mixture starts boiling. Then put the flame in low and simmer the mixture for another 5 minutes.
11. Switch off the flame and allow the content to cool down completely.
12. Set a strainer on a large mixing bowl. Pour the content through the strainer and strain the mixture.
13. Transfer the aam panna concentrate in a clean and dry airtight container or bottle and refrigerate it.

For making aam panna drink

14. Just pour 3 tablespoons of the aam panna concentrate in a glass.
15. Fill the glass with few ice cubes and water.
16. Give a stir and mix it and your refreshing aam panna drink will be ready. You can garnish it with few mint leaves.

For instant aam panna

1. First wash 500 grams unripe raw mangoes and slice them into pieces.
2. Transfer the green mango slices into a pan. Add 1 teaspoon salt, 1-inch diced ginger and 1 cup water one by one into the pan and give a mix.
3. Cover the pan and cook it in low flame for 20- 25 minutes until the mango pulp gets cooked.
4. Allow the content to cool down to room temperature. Then separate the cooked mango pieces into a different plate but don’t discard the water. Reserve the water for later use.
5. Collect the mango pulp from the slices with the help of a spoon or hand and discard the skin and seeds.
6. Transfer the collected mango pulp and preserved water into a jar of a grinder.
7. Add 250 grams sugar, ½ cup washed mint leaves, ½ teaspoon black pepper corns, 2 teaspoons roasted cumin powder, ½ teaspoon cardamom powder and 1 teaspoon black salt, one by one into the jar. Close the lid and pulse it to a smooth paste.
8. Transfer the instant aam panna concentrate in a clean and dry airtight container or bottle and refrigerate it.

For making instant aam panna drink

1. Just pour 3 tablespoons of the aam panna concentrate in a glass.
2. Fill the glass with few ice cubes and water.
3. Give a stir and mix it and your refreshing instant aam panna drink will be ready.