on May 30, 2021, Updated Oct 06, 2023 You may like more summer coolers: Thandai, Mango Frooti, Kiwi Soda, Iced Mango Green Tea, and Fuljar Soda.
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In North India, it is called Aam Ka Panna or Kairi Ka Panna, Aam Jhora in Madhya Pradesh, and Aam Pora Shorbot in West Bengal.
Aam Ka Panna is quite a popular traditional beverage prepared in most northern and western parts of India during the summer when fresh green mangoes are in season.
It has black salt and roasted cumin added to it, which not only improves the flavor but also aids digestion.
Although mango panna drink is prepared in many parts of India, each region’s version differs slightly. The aam panna recipe also changes from household to household.
I remember my mom making this drink by boiling the mangoes with the skin. Some people roast the mangoes instead of boiling them, and some add jaggery instead of sugar to make it healthier.
In this post, I am sharing a version of my mom’s recipe, which is easier to make but tastes like hers. You can make it in an instant pot or a traditional pressure cooker.
This recipe is vegan and gluten-free.
Green mangoes are available in any Indian grocery store during the summer. Get the unripe green mangoes that are dark green and firm to the touch. Also, make sure that the mangoes are tart. Avoid the ones that have blemishes or soft patches. Avoid fibrous mangoes.
You can adjust the amount of sugar depending on how sweet you want the mango panna. You can use brown sugar, powdered jaggery, liquid jaggery, or evaporated sugarcane juice instead of sugar for a healthier version.
Add black pepper powder or green cardamom powder to spice up the drink.
Add a vodka, white rum, or tequila splash for an adult version.
Add the sliced mangoes to the instant pot with 1 cup of water.
Close the pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes on high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot and let the mixture cool down completely.
Add the sliced mangoes to the pressure cooker along with 2 cups of water.
Close the lid of the pressure cooker and cook on high heat for one whistle. Then reduce the heat to low and cook for 5 minutes on low heat.
Remove the cooker from heat and let the pressure release naturally.
Open the lid of the cooker.
Add the following ingredients to the blender and blend to make a smooth paste.
1 cup mint leaves (rinsed and packed) 1 cup granulated white sugar 2 teaspoon roasted cumin powder 4 teaspoon black salt
Note – At this stage, you can store the mango panna concentrate in a glass bottle in the refrigerator for 3-4 days. Add water when ready to serve. This concentrate can be easily frozen for up to 3 months. Add 6 cups of chilled water and stir well. Refrigerate the aam panna drink for a few hours and serve chilled in tall serving glasses with ice cubes. It can be kept refrigerated for 3-4 days. If the panna is not very tangy, you can add some lime juice to it. You can also cook the mangoes in a microwave. Just keep them in a microwave-safe bowl and add 1 cup of water. Microwave on high for 10 minutes. You can also roast the mangoes instead of boiling them. The smoky flavor will take this drink to the next level. The color of the panha will depend on the quality of the mangoes. It can range from brown to yellow to green.
