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Aam Ka Panna Recipe | Raw Green Mango Drink

by 32 Comments

Aam Ka Panna,a refreshing summer juice made with raw green mangoes.This scorching summer makes me crave for juices often, I loved this idea of storing the preserve and making the juice as and when we want sure better than the store bought juice mixes / squashes with loads of preservatives. A reader requested to post aam ka panna so that urged me to try it quickly and here you go with the post 🙂 I loved the drink for the bunch of flavours – sweet,spicy and tangy…yumm!!

Aam ka Panna Recipe

Aam Ka Panna Recipe – Ingredients

Raw Green Mango – 1 big
Sugar – 1/4 cup(adjust according to ur preference)
Roasted cumin powder – 1/2 tsp
Black Pepper – 1/2 tsp
Fresh Mint Leaves – 10
Chilled Water – as required
Lemon Juice – as required(optional)
Ice cubes – few
Salt – to taste

Aam ka Panna Recipe

Method:

  1. Dry roast cumin seeds for few mins until nice aroma rises, then powder it, I used my hand mortar and pestle. In a mixer add sugar,salt,mint leaves,jeera and pepper and grind it to a fine powder.
    Aam ka Panna Recipe - Step1
  2. Pressure cook raw mango with enough water (just immersing level will do) until mushy, giving it 3-4 whistles. Peel off skin, take out the pulp alone and discard the seed, Add the pulp along with the sugar mint mixture and blend it to a smooth puree with no water.Now your raw mango preserve is ready.Aam ka Panna Recipe - Step2
  3. For 2 cups(500ml) of water add about 4 tbsp of the preserve, add 1 tsp lemon juice give a quick mix.Garnish with mint leaves and add some icecubes, sprinkle leftover jeera and powder and serve chilled.
    Aam ka Panna Recipe - Step4

Refreshing raw mango drink ready in minutes.
Aam ka Panna Recipe

The drink is a combination of sweet, spicy and tanginess very refreshing apt for this summer!

Aam ka Panna Recipe

My Notes:

  • Use a clean mixer with no moisture while blending. No need to add water while blending.
  • Some raw mangoes are fibrous, after boiling if you find fibres then strain it to get the pulp alone.
  • You can even use jaggery instead of sugar.You can use 1/4-1/3 cup as per taste. But make sure your jaggery is free from impurities else make a syrup out of it, strain and then blend it along with the raw mango pulp.
  • Transfer the preserve to a clean container and use a clear spoon evrytime if you are planning to store it. It keeps well for about 2-3 weeks, not very sure as I havent tried o store it. 
  • The orginal recipe called for 1/4 cup of mint leaves but I reduced it as I wanted the raw mango flavour more.
  • Dont miss to sprinkle pepper and jeera powder while serving which gives the extra zing.I used both freshly ground.
  • The orginal recipe called for black salt, I didnt have so used white rock salt itself.Dont miss to sprinkle pepper and jeera powder while serving which gives the extra zing.

Aam ka Panna Recipe

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Comments

  28. Can someone please tell me if some specific kind of mangoes should be used to make aam panna? Like alphanso? Or it doesn't matter?? It just has to be raw mangoes??

    Reply

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