Aam Ka Panna: Refreshing Raw Mango Drink with Mint and Spices Recipe
Aam ka Panna is a traditional Indian summer beverage made from raw mangoes, jaggery, and a blend of spices, offering a refreshing and tangy drink that also helps in cooling the body and preventing dehydration.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Beverage
- Method: Instant Pot
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 big Raw Mangoes
- ¾ cup Jaggery (or Sugar)
- 5 cups Water
Spices and Seasonings
- 2 teaspoons Roasted cumin seeds
- 1 tablespoon Rock salt (kala namak)
- ½ teaspoon Coarsely crushed black peppercorns (optional)
Additional
- ½ cup Fresh Mint leaves
Instructions
- Prepare Mangoes: Rinse the mangoes under tap water and gently rub them to remove any dirt or debris. Place them into the Instant Pot insert with 1.5 cups of water. Seal the lid, ensure the venting knob is sealed, and pressure cook on high for 10 minutes. Allow the pressure to release naturally before opening.
- Cool and Peel: Remove the cooked mangoes from the pot and immerse them immediately in ice-cold water to stop the cooking process. Once cooled, peel off the mango skin and use a spoon to scoop out all the pulp, discarding the seed.
- Blend Mango Pulp: Transfer the mango pulp to a blender and add the jaggery. Blend until smooth, then add 4.5 cups of water and blend again until thoroughly combined.
- Strain Mango Puree: Pass the mango mixture through a fine-mesh strainer, pressing to extract all liquid into a bowl; discard the fibrous leftovers. In the blender, combine fresh mint leaves with ½ cup water and blend until smooth. Strain this mint puree through the strainer into the mango liquid and discard any leftover bits.
- Add Spices: Stir in the rock salt, crushed black peppercorns, and roasted cumin seeds into the strained mango-mint mixture until fully combined. Seal the container and refrigerate for several hours to allow flavors to meld.
- Serve: Pour chilled Aam ka Panna over ice cubes and garnish with a sprig of mint or a slice of lemon for added freshness and visual appeal.
Notes
- Rock salt (kala namak) gives the drink its distinctive tangy and slightly sulfurous flavor – do not substitute with regular salt.
- You can adjust the sweetness by varying the amount of jaggery or sugar used.
- Pressure cooking the mangoes softens them and intensifies their flavor, and the ice bath stops the cooking immediately to retain freshness.
- Straining the juice results in a smooth drink with no fibrous texture.
- Refrigerate the drink well before serving to enhance the flavors and chill adequately.
- Optional black pepper adds a slight heat that complements the cooling effect of the drink.
