How to make Raw Green Mango Drink- Aam Panna

Aam Panna is a rejuvenating and refreshing cooler prepared using raw green mangoes during the hot summer months when mangoes are in season. This sweet and sour summer drink, also known as Kairi Panha works as a digestive and is hard to resist due to its unbeatable flavor and health benefits.
With two mango trees in our backyard garden we are armed with a huge haul of raw mangoes each season. A large batch of mangoes are allowed to ripen while the rest are used to make large jars of sweet and hot pickles, juice, squash, desserts and quite a few are gifted to family and friends. While mango picking some of the mangoes get slightly bruised and cannot be used to make pickles. We use these slightly bruised mangoes to make mango pulp that is frozen while some are peeled, sliced and sun dried to make Amchur powder (raw mango powder).
Usually we pressure cook raw mangoes, remove the pulp, grind to a paste, store in a clean container and freeze it. Aam Panna is easy to make provided you have the pulp on hand. I personally like the flavor of mint leaves, black salt and roasted cumin powder in Aam Panna but you could try another variation by replacing them with fennel seed powder or nutmeg and cardamom powder.

Aam ka Panna

Aam Panna ~ Raw Mango Drink Recipe

Prep time: 30 min

Cook time: 15 min

Yield: 5

Main Ingredients: raw mango cumin

Ingredients

• Raw green mango - 1 large or 2 medium sized
• Roasted cumin powder - 1 1/4 tsps
• Black salt - 1 1/4 tsps
• Sugar syrup or jaggery syrup - as required
• Black pepper corns - 15-20
• Mint leaves - 25-30
• Chilled water - as required

Method

1. Boil mangoes in 3 cups of water OR pressure cook the mangoes till soft. Cool and remove the soft mango pulp from the seed and skin. Grind to a smooth paste.
2. Prepare sugar syrup by boiling 1/4 cup sugar in 3/4 of water till it is completely dissolved and simmer for 4 more mts. Turn off heat, cool and store in the fridge.
3. To prepare a ONE tall glass of Aam Panna. In a blender, add 4 tbsps of mango pulp, 2 tbsps of sugar syrup, 1/4 tsp roasted cumin powder, 1/4 tsp of black salt, 3-4 black pepper corns and 6 to 7 mint leaves and blend to combine well. Add 1 1/4 cup chilled water and continue to blend for few seconds.
4. Pour into a tall glass with crushed ice and serve.

Tips

• The left over ground mango pulp from Step 1 can be kept in a clean plastic container and stored in the freezer. Use the mango pulp as required to prepare Aam Panna.
• To prepare jaggery syrup, place 1 cup jaggery in two cups water and allow to dissolve. Strain to remove any dirt and bring the liquid to a boil. Then simmer on low flame for 7-8 mts till it slightly thickens. Turn off heat and cool and store in a bottle and refrigerate.
• Adjust sugar syrup or jaggery syrup based on the sourness of the mango. Adjust spices according to taste.
• Some of the mangoes are very fibrous and hence the cooked mango that is grounded needs to be strained before use.
• Aam Panna can be strained and served, though it's not required much!