Aam Panna Recipe (With Boiled & Roasted Mangoes)
Aam panna is a traditional Indian summer drink made with unripe green mangoes, sugar, salt and spices. It has a balance of sweet, tangy and lightly spiced flavors, and is usually served chilled. I make it using either boiled or fire-roasted mangoes, and here I share both versions.
What Is Aam Panna
Aam panna is a tangy Indian summer drink made with raw (unripe) mangoes. “Aam” means mango and “panna” refers to a sour or tangy drink. I make it often during peak summer, especially when raw mangoes are easily available.
It is a vegan, gluten-free drink prepared by blending cooked raw mango pulp with spices like roasted cumin, cardamom and black salt (kala namak), then diluting it with water. The taste is a mix of tangy, lightly sweet and spiced.
Table of Contents
These spices do more than add flavor. They also help in digestion, which is why this drink feels light and refreshing even on very hot days.
You can make aam panna in two ways. One is by boiling or steaming the mangoes. The other is by roasting them.
I find that roasted mangoes give a slight smoky flavor, while boiled mangoes give a cleaner, sharper taste. Both methods work well, so you can choose what suits you.
Choice of Sweeteners
I usually make aam panna with sugar or jaggery. Sometimes I use evaporated sugarcane juice. Each one changes the taste and color slightly.
- Sugar: gives a light yellow color and a clean, simple taste
- Jaggery: adds a deeper flavor and a slightly darker color
- Evaporated sugarcane juice: gives a darker color and a more robust taste
You can also use coconut sugar, maple syrup, agave or date syrup depending on what you have.
About Aam Panna Recipe (Boiled Method)
In this method, I cook the raw mangoes with water until they turn soft. You can boil, steam or pressure cook them depending on what is convenient.
Once cooled, I peel and extract the pulp, then mix it with sweetener, roasted cumin powder, cardamom and black salt.
This boiled method is commonly used in Maharashtra and Gujarat. It is also the method I learned during my cooking training, so I use it often at home.
The recipe is simple and needs about 15 minutes of active time. I prefer making a concentrate first, so I can use it later whenever needed.
Aam Panna Concentrate
I usually make a syrup concentrate and store it in the fridge. This way, you only need to mix a few spoonfuls with cold water to make a refreshing drink anytime.
Since this is a concentrate, I add enough sugar to help preserve it well. I keep a 1:2 ratio of mango pulp to sugar, which helps the syrup stay good in the fridge for months.
You only need to use a small amount of the syrup per serving. It makes a tangy, lightly sweet and spiced drink that is perfect for hot days.
You can also scale the recipe easily. Just double or triple the ingredients if you want to make a bigger batch for the season.
Explore More Indian Summer Drinks
How to Make Aam Panna (Stepwise)
Recipe 1
Cook Mangoes
1. Rinse raw, unripe mangoes in water. Place the mangoes in a 2-litre pressure cooker. Add 2 cups of water.
You can also steam the mangoes in a steamer or a pot or the Instant pot. Feel free to remove the peels prior to cooking if you prefer.
2. Pressure cook for 2 whistles on medium flame, or for about 8 to 10 minutes.
3. When the pressure settles down on its own, then remove the lid. The mangoes should now be soft and the peels should have separated by themselves after cooking.
4. Gently pour the contents of the cooker into a fine mesh strainer. Place a bowl underneath.
Do not discard the water! Use this water to make your aam panna – it has both flavor and nutrients we don’t want to lose.
Make sure to use a fine strainer so that the small pulp particles can be collected in the strainer and only the water is strained.
5. Let the mangoes cool to room temperature. After cooking, the peels should come off easily.
Make Syrup
6. With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.
7. Collect the cooked mango pulp in a bowl. Discard the peels.
8. As a rule, always add double the amount of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively.
Before adding sugar or jaggery, measure the amount of mango pulp in a measuring cup. If you get 1 cup of mango pulp, then add 2 cups of sugar.
I got about ¾ cup of mango pulp and thus added 1.5 cups of sugar (325 grams).
9. Now add the required amount of sugar or jaggery.
10. Add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, and ¼ teaspoon crushed black pepper.
Add regular white salt, edible rock salt, or Himalayan pink salt if you do not have black salt.
11. Mix very well till the sugar granules are dissolved. Feel free to use a blender or hand churner to blend the aam panna.
12. Keep stirring it at room temperature until all sugar granules are dissolved. The aam panna syrup concentrate is now ready.
13. Pour the aam panna syrup in a clean glass bottle or jar. Label and store the bottle or jar of syrup in the fridge for up to three months.
Make Panna Drink
14. For making aam panna drink, add 2 to 3 tablespoons of aam panna syrup in a glass.
15. Add the either the mango cooking water (if you still have some) or chilled water. You can also add water at room temperature if you prefer. Feel free to add a bit of lemon juice at this step if you like.
16. Stir and mix well.
17. Serve aam panna over ice. Garnish with some mint leaves, coriander leaves, or lemon wedges. Enjoy!
Roasted Aam Panna Recipe (Stepwise)
In this method, I roast the raw mangoes directly on an open flame or over charcoal until the skin is charred and the pulp turns soft. Once cooled, I scoop out the pulp and mix it with sugar, spices and black salt.
This roasting method is commonly used in North India. It gives the aam panna a light smoky flavor, which you won’t get in the boiled version.
Here, I have included both the aam panna syrup and the final drink. The syrup can be stored in the fridge for about a week.
You can use any raw mangoes with tender flesh. The roasting method is similar to how we roast eggplants for Baingan ka Bharta.
For sweetener, I use sugar in this version, mainly because it is easily available everywhere. But you can also use jaggery. I have made it many times with jaggery and it tastes just as good.
I usually use raw green mangoes, but slightly semi-ripe mangoes can also work. I have added mint leaves in this recipe for a fresh taste. If you don’t have them, you can skip them.
Recipe 2
Roast Mangoes
1. Rinse and then wipe dry the mangoes. Keep a roti rack or papad rack on a gas stove top. Place the mangoes on it.
2. Keep on turning them at intervals so that they are charred and cooked evenly.
3. The peels should get charred. to check doneness, slid a knife on one of the sides and the knife should slid easily without any resistance.
4. Keep the roasted mangoes aside and let them cool at room temperature. You can also keep them in water for some minutes and then peel them. Once they cool completely, then remove the charred peels.
5. Remove the peels completely.
6. Slice the mangoes.
7. Add the sliced mango pulp to a blender or mixer jar. Then add ¼ cup mint leaves. Add 1 teaspoon roasted cumin powder and ½ teaspoon black salt.
8. Next add 1 cup sugar. For aam panna, the sugar is added twice of the mango pulp. I had got slightly more than ½ cup of mango pulp. Hence i added 1 cup sugar.
Depending on the type and quality of mangoes the amount of pulp will vary. So do measure the pulp before you add sugar. So if you get lets say, 1 cup mango pulp, then add 2 cups sugar.
9. Without adding any water, blend till smooth.
10. The aam panna syrup should have a smooth consistency. If there are fibres in the pulp, then do strain it. Remove in a clean small jar or bowl. Cover and refrigerate.
Do note that on refrigeration the aam panna syrup will thicken. However, when you mix it with water and stir, the thickness goes away.
Make Aam Panna Drink (1 glass or 1 serving)
11. Take 2 to 3 tablespoons of aam panna syrup in a glass.
12. Add water. Mix very well with a spoon. Add ice cubes if you prefer.
13. Serve aam panna plain or you can serve garnished with a sprig of mint leaves. If using cold water, then no need to add ice cubes.
Troubleshooting Tips
- Use unripe green, tart mangoes. The mangoes have to be sour for the flavor to be right. But in a pinch you can use semi-ripe mangoes. Adjust your preferred sweetener depending on the sweetness of the semi-ripe mangoes.
- Avoid using mangoes which are fibrous.
- Mangoes can be cooked in a stovetop pressure cooker or a pan or in the Instant pot.
- Peeling the mangoes is an optional step that I usually skip, but you can remove them and then cook the mangoes if you prefer.
- The ratio is 1:2 for mango pulp and sweetener, so measure the amount of mango pulp you have in a measuring cup before adding sugar or jaggery. If you get 1 cup of mango pulp, then add 2 cups of sugar.
- For a sweeter taste, you can always add more sugar or jaggery.
- Some mint leaves or coriander leaves can also be ground with the mango pulp in a mixer-grinder. Addition of any of these fresh herbs gives a different taste and flavor to aam panna and makes it green in color.
- You can strain the aam ka panna drink if you prefer it.
Benefits Of Aam Panna
Aam panna is not just refreshing, it is also known to help the body handle heat better.
- Helps prevent heat stroke by cooling the body
- Supports digestion because of cumin and black salt
- Provides vitamins and minerals from raw mangoes
- Can give an iron boost when made with jaggery
In summers, I also make drinks like Nimbu Pani, and Kokum Juice. All of these help in staying hydrated and managing the heat.
Quick Help
Is the 1:2 mango to sweetener ratio by weight or by volume?
Using weight is tricky as mangoes have stones in them. Cooking also adds moisture to the mix, which adds to the overall weight. For these reasons, I suggest using a cup measurement.
How long will aam panna drink (not syrup concentrate) last in the fridge?
I suggest you drink the mixed beverage within 2 to 3 days. The syrup concentrate made from boiled mangoes will last several months in the fridge. And the syrup made from roasted mangoes will last for about a week in the refrigerator.
How do I pick a good green mango for making aam panna?
Don’t rely on your eyes alone – just because a mango is green doesn’t mean that it is unripe. To make sure you get a good, tart, unripe mango, make sure that it doesn’t yield to pressure from a gentle squeeze.
Step by Step Photo Guide Above
Ingredients
For boiled aam panna – Recipe 1
- 2 mangoes – 400 grams, medium-sized unripe green mangoes
- 2 cups water – for pressure cooking
- 1.5 cups sugar or jaggery powder – 325 grams sugar or add as required
- 1 teaspoon cardamom powder
- 1 teaspoon roasted cumin powder
- ¼ teaspoon black pepper powder or crushed black pepper – optional
- 2 teaspoons black salt – add regular white salt, pink salt or edible rock salt instead
For making 3 servings – Recipe 1
- 6 to 9 tablespoons steamed aam panna syrup
- 1 litre chilled water
- few mint leaves sprigs or chopped coriander leaves – for garnish
For Roasted Aam Panna – Recipe 2
- 565 grams mangoes or 3 large unripe green mangoes
- 200 grams sugar or 1 cup sugar
- ¼ cup mint leaves – optional
- 1 teaspoon roasted cumin powder (bhuna jeera powder)
- ½ teaspoon black salt or regular salt or pink salt
For Roasted Aam Panna Drink (1 Glass) – Recipe 2
- 2 to 3 tablespoons roasted aam panna syrup or as required
- 1 glass water or as required
- 3 to 4 ice cubes or as required, optional
Instructions
Making Boiled Aam Panna – Recipe 1
- Rinse the raw mangoes in water a couple of times. Place the mangoes in a 2-litre pressure cooker. Add 2 cups water.
- Pressure cook for 2 whistles on medium flame or for about 8 to 10 minutes.
- When pressure settles down on its own, then remove the lid. The mangoes would have become soft. The peels would have also separated if the mangoes are cooked well.
- Gently pour the contents of the cooker in a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.
- Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily.
Making syrup – Recipe 1
- With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.
- Collect the cooked mango pulp in a bowl. Discard the peels.
- As a rule always add double the amount of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively. So before adding sugar or jaggery measure the amount of mango pulp in a measuring cup. If you get 1 cup of mango pulp, then add 2 cups of sugar. I got about ¾ cup of mango pulp and so added 1.5 cups sugar.
- Now add the required amount of sugar or jaggery.
- Add cardamom powder, roasted cumin powder, black salt, crushed black pepper or pepper powder. Mix very well. You could also use a blender or hand churner to blend the aam panna syrup.
- Pour the aam panna syrup in a clean glass bottle or jar. Store the bottle or jar in the fridge.
Making panna drink – Recipe 1
- For making aam panna drink, add 2 to 3 tablespoons of aam panna syrup in a glass.
- Add the water in which the mangoes were cooked or chilled water. You can also add water at room temperature.
- Stir and mix well.
- Serve aam panna. You can also add some ice cubes while serving. You can even garnish with some mint leaves or coriander leaves or lemon wedges.
Making Roasted Aam Panna – Recipe 2
- Rinse and then wipe dry the mangoes.
- Keep a roti rack or papad rack on a gas stove top. Place the mangoes on it.Keep on turning them at intervals so that they are charred and cooked evenly.The peels should get charred.
- To check doneness, slid a knife on one of the sides and the knife should slid easily without any resistance.
- Keep the roasted mangoes aside and let them cool at room temperature. You can also keep them in water for some minutes and then peel them. Once they cool down, then remove the charred peels. Remove the peels well.
- Slice the mangoes.Add the sliced mango pulp to a blender or mixer jar. Then add mint leaves, roasted cumin powder, black salt and sugar.
- For aam panna, the sugar is added twice of the mango pulp. I had got slightly more than ½ cup of mango pulp. Thus I added 1 cup sugar.
- Depending on the type and quality of mangoes the amount of pulp will vary. So do measure the pulp before you add sugar. So if you get lets say, 1 cup mango pulp, then add 2 cups sugar.
- Without adding any water, blend till smooth.The aam panna syrup should have a smooth consistency. If there are fibers in the pulp, then do strain it. Remove in a clean small jar or bowl. Cover and refrigerate.
Preparing Roasted Aam Panna Drink – Recipe 2
- Add 2 to 3 tablespoons of the aam panna syrup in a glass. Then add water and mix very well. Add ice cubes if you like.
- Serve aam panna immediately. You can garnish with mint leaves if you want.
Video
Dassana’s Notes
- Add more sugar or jaggery for a more sweet taste in any of the aam ka panna recipes.
- You can also steam the mangoes or cook these in a pan on the stovetop or in an Instant pot. Remember they have to become soft, so that the peels and the pulp comes out easily.
- Use unripe green and tart mangoes. The mangoes have to be sour.
- Avoid using mangoes which are fibrous.
- Usually, I do not remove the mango peels, but you can remove them and then cook the mangoes.
- The ratio for mango pulp and sugar or jaggery is is 1:2 respectively. So measure the amount of mango pulp in a measuring cup before adding sugar or jaggery. If you get 1 cup of mango pulp, then add 2 cups of sugar.
- Some mint leaves or coriander leaves can also be ground with the mango pulp in a mixer-grinder. Addition of any of these fresh herbs gives a different taste and flavor to aam panna.
- For the roasted aam panna recipe, you can opt to use semi-ripe mangoes.
- Both the recipes can be tripled, doubled or halved.
- Note that the servings and the approximate nutrition info is for 1 serving of aam panna made by steaming the mangoes.
Nutrition
Aam Panna recipe from the archives was first published on March 2012.
I love Aam ka panna a lot. Cooling as well as healthy.
Perfect recipe
Wonderful taste and very refreshing.
This recipe make my mouth full of water, i really want to make it!
I’m not an expert on aam panna, having only tried it once at a restaurant. Your recipe was so easy to follow and it turned out so well! I had 1c of mango but ran out of jaggery and kept a 1:1 ratio. It was still sweet, so it works for me!
I have never used jaggery before, so I broke it up with a mortar and pestle so I could measure the amount. But then I wondered if weight would be better than cups to measure it? Then I could skip that step of breaking it into smaller pieces. What do you think?
Thank you!
thank you liz. the jaggery proportion will depend on the sourness in the mangoes. though the ratio of 1:2 works for many varieties of indian mangoes.
jaggery can be grated or chopped or powdered using a mortar-pestle. sometimes the jaggery is soft enough to be chopped. avoid chopping or grating the hard ones. it is better to powder them with a mortar-pestle. for the proportion, using weight is tricky as mangoes have stones in them which make for some weight. so using a cup measurement is a better option. moreover, after the mangoes cook, they become too moist and pulpy. moisture, water also adds to some weight. hope this helps. welcome and happy cooking.
I make this aam panna as per recipe but use roast mango and rock salt, cummin powder , jeggery but after store in refrigerator create gas in bottle. Than I confuse due to taste is good but I don’t know why create gas in bottle
sometimes it happens with some food items. if the taste is good, then you can still have the aam panna.
I tried out this recipe and the concentrate and juice came out very well. I also added a bit of roasted jeera powder and a pinch of red chilli powder while mixing the juice. Everybody loved it. My daughter took it in a bottle for her office colleagues. However, we all felt that the sugar could have been less . So next time, I may use 1pulp :1.5 sugar. Thank you so much.
thanks for the review and rating on aam panna recipe. red chilli powder can also be added. addition of sugar depends on the sourness in the mangoes and also on the person’s individual taste. so next time you can add less sugar.
welcome.
Hi Dassana,
I keep following your recipes ,And i Just love them.Its my daughters birthday and I am in viting her friends home.About 20 of them can you suggest me the Quantity for AAM paana recipe for 20 people.or any other easy drink recipe.
just increase the recipe proportions by 4 times. any left over aam panna concentrate can be easily refrigerated. you can make any drink. you can check this collection of beverages recipes and decide – https://www.vegrecipesofindia.com/recipes/beverages/
Thk u fOr giving us that yummy rcpt
welcome urvashi
Tried Aam pannna with Aam n jaggery. It came out too well. Thanks for the recipe. 🙂
thanks aparna and nice to know.
It was different.
Today I ll try ur version of Pannal,so far watever recipe I tried from ur site were excellent…thanks a tone to u.
I prepare aam Panna by adding sugar, black salt,bhuna jeera,dry pudina powder…it also taste good.
thankyou so much vidhi 🙂
Yeah for me it’s not panna unless I add roasted ground cumin, and mint.
depends on personal choice. this is a tried and tested recipe.
Thank you so much for making this website and posting recipes. I have made so many dishes with the help of this website.
Today is my mother’s birthday and I made this am panna for her. She is in love with it.
Thank you .
pleased to know this do convey our good wishes to her glad she liked the aam ka panna recipe and thankyou so much.
Can u advise me how to cut down the pungent taste of pepper as I added extra by mistake
evette, i am afraid nothing can be done.
hie,
i really liked the recipe but had a small doubt to clear.
What will be the shelf life of this concentrated aam panna????
Tia
shravya
shravya, since no preservative is added. so it will last for 4-5 days in fridge.
Very Good Recipe…
Natural Jaggery (Gud) is not only sweet agent in kitchen but its very good medicine.
Why natural?
Now days jaggery(Gud) comes in whitesh color; do u know how this color comes?
This is the “Nirma/Ariel ki safedi”; because people are “eating through the eays not through the
tounge”.
Natural Jaggery comes dark in color, but taste is very sweet (not salty).
Panna (Green mango Juice) is one of the recipe which made from raw mango and Jaggery(Gud).
This Panna (Green Mango Juice) prevents you from heat stroke and keeps the body cool.
As green mangoes are rich source of vitamin c and iron, plus the natural jaggery also gives an iron boost.
It helps in preventing stomach problems in the summers.
Raw Mango Curry is also recipe which can be made through jaggery(Gud).
Being a keralite born n brought up in Mumbai, I love all types of Indian cuisine. Also am always in search 4 varied recipes. your pics and explanation of method r gr8. Will surely log on for more recipes-healthy ones too.I am going 2 make Aam panna 2dy. Thnx 4 the lovely Recipe.
thanks a lot annie. we are still waiting for mangoes here 🙂
We want to know how best it will work against heat
rama, aam ka panna is very cooling drink. good for summers.
Can we freeze this juice as cubes in a tray and then add 1 cube to a cup of water and dilute and drink whenever necessary? will it work fine? We are just three ppl at home and it would not be possible to use up the whole lot in two days.
yes you can priya.
Wonderful recipe…
Hi..
I came across your blog.. And would like to try this recipe.. Can u pls mention the shelf life?
in the refrigerator for 2 to 3 days.
I have not had a lot of north Indian dishes, but I tasted this drink last month and have been thinking about it ever since. The one I had was greenish and a bit too sweet, but refreshing nevertheless. Can this be made using plain salt/rock salt. what is the significance of using black salt?
you can make with regular salt or rock salt. black salt has a somewhat earthy taste which is not there in the regular or rock salt. plus it also helps in digestion.
very useful and must mast post
Made this yesterday and my family liked it sooo much.. Thanks!
welcome poornima.
Pls share some salad Recipes Lie Thai corn salad , Haricot bean salas , apple and cheese salad
some salad recipes will be posted soon.
I came across your blog last year, while looking for a recipe for various kinds of daals. Since then I have become a fan of your recipes. They are easy and the pictures a plus. Today I made the aam ka panna for the first time. It turned out good, right now is chilling in the fridge. I live in New Jersey and share your recipes with my family and friends which are spread all over the world and they really like them too. Almost all the things are available here but like one of your achaar recipes putting it in the sun that process becomes a little difficult. I am a Punjabi and not a vegan but still all your recipes are great. Thank you.
thanks huma for such encouraging comments. also thanks for sharing the recipes with your family and friends.
for the mango achaar recipe, if you do not have sun, then you can also mix all the ingredients and store in an airtight bottle for some days. actually living in india i forget that there are some cities and towns in some countries which do not get good sunlight.
i forgot to mention this point in the pickle recipe. thanks for this point. i will update the post soon.
Loved your pics 🙂
I am planning to make my first panna drink since last week, but did not know its was this quick.
You have an amazing blog 🙂
thanks divya for liking the pics as well the blog. aam panna is a very easy drink to make and healthy too.
i usually dried pudina herb also..makes aam panna more refreshing..
i know some of us add mint leaves. you can also add fresh mint leaves.
Hey…love all the clicks, missed your space a lot during vacations and now I am back 🙂 ….loved all your posts, need to try out few soon, will start with the white bread first….Aam Panna is my all time fav during summers..
This is my favorite thirst quencher. My grand mom would make tons of this mixture and keep in the refrigerator. You have brought back some sweet memories with this post.
I love your panna and hopefully this year will get to try it in India again as I am heading in less than week for a holiday there.
thanks asmita. have fun back at home…
another one of my faves while growing up.. we had a bunch of mango trees, and would go pluck or rather climb and pick a bucket full of mangoes, then sit and peel some with mom for achar and some would go into the panna! love the cold refreshing look in the pictures! I want to try the one with jaggery since jaggery also has so many minerals. it will make it one nutritious and cooling summer must!
wow….i simply love the cola color 🙂 and the yellow seems to be irrestible too…
Best thing about summer is mango delight ….and ofcoz aam panna is best …looks so gud …