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Aam Panna
Green Mango Drink Against the Heat
🌱 Beginner🥤 Drink🌿 Vegan🕐 25 min
Unripe mangoes are boiled and blended with mint, cumin, and black salt into a tart concentrate. In North India, people drink it by the liter in May — it's saltier and more grown-up than the name suggests.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time15 min
Total25 min
Serves4 glasses (concentrate for 8)
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 7✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Place the unpeeled mangoes in a pot, cover with water, and boil for 15 minutes, until the skin is wrinkled and the flesh is soft.
- Let cool. Peel and strip the flesh from the pit with your hands — it comes away on its own.
- Blend the flesh with sugar, the spices, and the mint into a smooth concentrate.
- To serve, spoon 3–4 tbsp of concentrate into a glass, top up with cold water, and add ice.
Tips
- The concentrate keeps for two weeks in the fridge and freezes well. It's worth making double the amount.
- Unripe mangoes show up here in early summer. Very firm, sour mangoes work as a substitute — use a bit less sugar then.
- The reason for the salt: in India, Aam Panna is an electrolyte drink against heat, not a refreshment syrup.
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