Aam pora shorbot | Aam pora sharbat | Aam pora sharbat recipe | Aam panna bengali recipe

Aam pora shorbot aka aam pora sharbat is an exclusive summer drink recipe which is extremely popular in west Bengal and few other subcontinents of eastern India. It is a pure Bengali delicacy, and it is also known as Aam panna Bengali recipe. This healthy, vegan, gluten free and refreshing drink is a perfect way to cool off during summer. Aam pora sharbat recipe is basically a smokey flavoured sweet & tangy beverage prepared with roasted unripe mango pulp, sugar, black salt and Bengali special bhaja masala. This healthy drink is easy to make and can be prepared using few simple ingredients. It is always served chilled as a beverage.

About the recipe
Health Benefits of Aam pora shorbot
Tips and Suggestions
How to make Aam pora shorbot (step wise photos)
Recipe Card

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. Aam pora shorbot aka aam pora shorbot is a traditional Bengali beverage recipe which has been preparing since ages during summer when raw mangoes are easily available. Starting from April to throughout the summer season, it is the best time to be served. This vitamin C rich aam pora shorbot can be considered as one of the best ways to quench the heat after fighting with the sun.

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

Whenever I talk about aam pora shorbot, it always makes me feel nostalgic and drags me towards my beautiful childhood memories. I still remember when we used to get to grandfather’s house (Dadur bari) during summer vacation, our grandmother (Dida) used to prepare this authentic unripe mango drink for us to cool off after coming from heat. I still remember the taste of the drink. Its inimitable. Any readymade soft drink or squash cannot stand near it.

Traditionally, to prepare aam pora sharbat recipe, unripe mangoes are roasted over open fire on hot charcoal and cooked till the pulps get soft. After cooling down, the skin and seeds of the roasted mangoes are discarded, and then the pulp is collected. After this, the sharbat is prepared by mixing the roasted mango pulp with sugar, black salt, bhaja masala and cold water from an earthen pot aka matka. During the early days, refrigerator was not there. An earthen pot at a dark corner of the kitchen was the only source of getting cold water.

It was believed that when the mangoes are put over fire to roast, all the heat of the fruit gets released. This roasted green mango drink helps our body to release heat and prevents our body from heat stroke or getting dehydrated during summer.

Many people think aam pora shorbot and aam panna both are same. But the real fact is that though they are similar but are not the same. In many places, aam panna is prepared by roasting the unripe mangoes but still aam pora shorbot is different from it. The spices and herbs used in both the drinks are not same to same.

1. One of the key ingredients to flavour up the aam pora shorbot is Bengali bhaja masala which is not used in aam panna recipe.
2. Other than this, addition of mint leaves aka pudina is completely optional in aam pora sharbat which is a key ingredient in aam panna.
3. Aam panna can be prepared with jaggery but aam pora shorbot is always prepared with sugar.

The difficulty level of preparing aam pora shorbot aka aam pora sharbat is low. Only extracting the mango pulps is little bit messy job but not at all tough. Other than this, it is an easy to make recipe. All the elements required to prepare the aam panna bengali recipe is easily available in any Indian grocery.

Aam pora shorbot 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 perfect aam pora sharbat. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

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

• It helps you to be hydrated.
• Due to heat resistant properties, it prevents the body from heat stroke during summer.
• It is a great source of minerals and vitamins, especially iron and vitamin C.
• It is good for our digestive system and for 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 calories.
• It is good for heart and helps to improves the cholesterol level.

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 dilutes the aam pora shorbot concentrate.

Sugar: It adds the required sweetness to the drink.

Black salt: It is added to balance the sour taste of raw mangoes and its unique flavour complements the drink and enhances its taste.

Bhaja masala: It is a popular spice mix of Bengal. Addition of this spice mix makes the drink more flavourful and helps in digestion. You can check my previous post to get the recipe of bhaja masala.

• First, choose firm 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 from inside. The colour of aam pora shorbot 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.
• If your raw mangoes contain too much fibre, then you can strain the aam pora shorbot for smoother texture.
• Always roast the raw mangoes in medium flame. If you roast it in high flame, then the mangoes will get char from outside and won’t get cooked inside.
• The amount of sugar to be added into the drink is completely dependent on two factors. First sourness of the mangoes to be used for the recipe and second how much sweetness you desire. You can adjust the amount of sugar accordingly.
• Don’t skip the bhaja masala and black salt from the recipe. They all provide nice flavour and taste to the drink.
• You can serve the aam pora shorbot with some ice cubes to make it more chilled.

To prepare the aam pora shorbot aka aam pora sharbat, first wash the raw mangoes thoroughly and pat them dry with kitchen towel or kitchen tissue.

Then roast each unripe mango over medium flame until all the sides of the mango get charred and the pulp gets soft from inside. This process takes around 7-8 minutes for each mango. In this way, roast all the mangoes and allow them to cool down completely to room temperature.

After this, remove the skin of each roasted mangoes and scrap out the pulp either with the help of spoon or hands. Collect all the pulp in a separate plate and discard the peeled skin and seeds.

Take a jar of a blender and add the collected mango pulp into it. Add sugar, black salt, bhaja masala and water, one by one into the jar. Close the lid of the jar and blend it till smooth and well combined. You can store this concentrated aam pora shorbot into a clean and dry bottle for a week in refrigerator.

Whenever you would like to have it, pour the concentrated aam pora shorbot till 1/4th of a glass and fill it with cold water. Give a nice stir and your aam pora shorbot is ready to serve. Add some ice cubes and sprinkle some bhaja masala on the top of each glass.

Or else, if you don’t want to store the concentrated aam pora shorbot then transfer it into large mixing bowl. Add cold water into it and mix it properly. Your aam pora sharbat is ready to serve. Add some ice cubes and sprinkle some bhaja masala on the top of each glass. You can even garnish it with some mint leaves too.

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

Aam Panna
Mango milkshake
Mango lassi
Chaas
Shikanji

..And Many more…

1 cup = 250 ml

• 4 medium unripe green Mangoes (Kairi aka katcha aam)
• ¾ cup Sugar
• 2½ teaspoons black Salt (Kala namak)
• 2½ teaspoons Bhaja masala
• 6 cups chilled Water
• Few Ice cubes
• ½ teaspoon Bhaja masala for garnishing

1. Wash the raw mangoes thoroughly and pat dry them with kitchen towel or kitchen tissue.
2. Roast each unripe mango over medium flame until all the sides of the mango get charred and the pulp gets soft from inside. This process takes around 7-8 minutes for each mango.
3. In this way, roast all the mangoes and allow them to cool down completely to room temperature.
4. Peel off the skin of each roasted mangoes.
5. Scrap out the pulp either with the help of spoon or hands. Collect all the pulp in a separate plate and discard the seeds.
6. Take a jar of a blender and add the collected mango pulp into it. Add ¾ cup sugar, 2½ teaspoon black salt, 2½ teaspoons bhaja masala and 1 cup chilled water, one by one into the jar. Close the lid of the jar and blend it till smooth and well combined.
   Note: If you like to store the concentrated aam pora shorbot then you can store it in a clean and dry bottle and refrigerate it for 7-10 days
7. Transfer the content into a large mixing bowl. Add another 5 cups of chilled water and mix it thoroughly.
8. Pour the aam pora shorbot straight into the glasses. Add some ice cubes and sprinkle some bhaja masala on the top of each glasses. Your aam pora shorbot is ready to serve.

Pour the aam pora sharbat straight into the glasses. Add some ice cubes and sprinkle some bhaja masala on the top. Serve it chilled and enjoy every sip of the heirloom drink of Bengal.

After preparing the aam pora shorbot recipe, you can refrigerate it for 48 hours but not more than that. The spices and pulp will settle down at the bottom. So, don’t forget to give a nice stir before serving.

If you like to store the concentrated aam pora shorbot then you can store it in a clean and dry bottle and refrigerate it for 7-10 days but not more than that. Whenever you like to have aam pora sharbat just pour till 1/4th of the glass and fill the glass with cold water and mix. Your aam pora shorbot will be ready to serve.

Aam pora shorbot | Aam pora sharbat | Aam pora sharbat recipe | Aam panna bengali recipe

Serves: 8-10 Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 4 medium unripe green Mangoes (Kairi aka katcha aam)
• ¾ cup Sugar
• 2½ teaspoons black Salt (Kala namak)
• 2½ teaspoons Bhaja masala
• 6 cups chilled Water
• Few Ice cubes
• ½ teaspoon Bhaja masala for garnishing

Instructions

1. Wash the raw mangoes thoroughly and pat dry them with kitchen towel or kitchen tissue.
2. Roast each unripe mango over medium flame until all the sides of the mango get charred and the pulp gets soft from inside. This process takes around 7-8 minutes for each mango.
3. In this way, roast all the mangoes and allow them to cool down completely to room temperature.
4. Peel off the skin of each roasted mangoes.
5. Scrap out the pulp either with the help of spoon or hands. Collect all the pulp in a separate plate and discard the seeds.
6. Take a jar of a blender and add the collected mango pulp into it. Add ¾ cup sugar, 2½ teaspoon black salt, 2½ teaspoons bhaja masala and 1 cup chilled water, one by one into the jar. Close the lid of the jar and blend it till smooth and well combined.

Note: If you like to store the concentrated aam pora shorbot then you can store it in a clean and dry bottle and refrigerate it for 7-10 days

7. Transfer the content into a large mixing bowl. Add another 5 cups of chilled water and mix it thoroughly.
8. Pour the aam pora shorbot straight into the glasses. Add some ice cubes and sprinkle some bhaja masala on the top of each glasses. Your aam pora shorbot is ready to serve.