Aam Panna, a sweet + tangy raw mango juice.
Aam Panna is a refreshing summer drink made with raw mangoes, sugar and spices. It’s finished with mint and a hint of black salt which gives it the perfect tang!
One of my goals this summer has been to learn some of our favorite summer novelties that my Mom makes. I’ll be honest, a few of these recipes are pre-prepared by her in anticipation of our annual summer stay so I’ve never thought twice to make them myself. One such recipe is Aam Paana.
Growing up our home was void of any sodas or boxed juice cartons. Instead, we would quench our thirst with homemade nimbu pani, roohafza, lassis and fresh fruit sharbats. To this day I’ll pick one of those over a soda! As a mom I’ve tried to do the same and these days my little one has been living off chilled Aam Paana.
Every household, like many other Indian recipes, have their own version of Aam Panna. Some roast the mango, some pressure cook it and some boil it in a pan. The addition and amount of spices can also differ. This is a simple version that you can alter to your taste. It’s refreshingly cool and perfect in summer.
HOW TO MAKE AAM PANNA
To make Aam Panna you either roast or boil raw mangoes until they go soft. Once soft, the pulp is removed and blended with spices and mint. This recipe makes a concentrate to which you water down before serving. It’s served chill with springs of mint and a sprinkle of roast cumin powder!
RAW MANGO PULP FOR AAM PANNA
There are many ways to collect the raw mango pulp. You can either boil, roast or pressure cook the raw mangoes. It’s crucial you remove the inner pit and pit skin before blending the mango pulp to ensure you don’t get a bitter taste.
Boil Method
On medium high heat add washes mangoes and water to a deep pan. Cover and boil until the mangoes are soft. Allow to cool and peel off the mango skin and discard the inner pit/pit skin. Collect the pulp in a bowl.
Roasting Method
Wash and wipe the raw mangoes. Roast them directly over the grill or gas stovetop. Once soft, peel off the charred/black mango skin and the inner pit/pit skin and discard. Collect the pulp in a bowl.
Instant Pot Method
Wash and wipe the raw mangoes. Add the mangoes with water to the inner pot. Seal the lid. Set the steam valve to the sealed position. Pressure Cook for 6 – 8 minutes. Release the steam. Peel the mangoes and collect the pulp in the inner pot. Discard the inner pit/pit skin.
- 4 raw mangoes
- 5 cup water
- 1¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon Kala namak (Indian Black Salt)
- 12-14 mint leaves; stems removed
- 1 teaspoon roasted ground jeera; coarsely crushed
- Wash your raw mangoes.
- Add the mangoes with 4 cups water to the inner pot of an Instant Pot and seal the lid. Set the steam valve to the sealed position. Pressure Cook for 6-8 minutes. Release the steam. Alternatively, you can boil or roast the mangoes.
- Peel the mangoes and collect the pulp in the inner pot. Discard the inner pit/pit skin.
- Add 1 cup of water, sugar, salt, kala namak, mint leaves and roasted jeera powder.
- Blend together until smooth.
- Heat the mixture until it comes to one boil and turn off heat. Cool and serve/store.
- To a large jug mix 2 cup aam paana mix to 3 cups water and 1 cup ice. Mix well, garnish with a sprinkle of bhunna jeera and fresh mint and serve. Serves 4
- Store Aam Panna Concentrate in an airtight container in the refrigerator for up to 4 weeks.
Enjoy,
