Refreshing Green Mango Panna

Cooling Summer Drink: Mango Panna Recipe

Want instant relief from the scorching summer heat? How about enjoying the refreshing tang of an Indian raw mango drink on a hot summer day? Sweet and tangy aam panna is a delicious drink bursting with vitamins and antioxidants. This zesty concoction is a tropical delight. So do check out this mango panna recipe and video.

This is a 100% Indian summer drink made with raw or green mangoes. Let me show you two ways to make mango panna, also called aam panna in Hindi or Kairiche Panhe in Marathi. I’ll show you how to make a mango panna concentrate with sugar and also the traditional way with jaggery.

Some other refreshing Indian drinks include, Jeera Soda, and chilled Solkadi, both also very easy to make.

Ingredients

2 raw bottle mangoes (800g)

2 cups water

1 ¼ tsp ground cardamom

2 tsp ground cumin

2 ½ tsp black salt

½ tsp regular salt

½ tsp pepper powder

1 cup grated jaggery (200g)

1 cup minus 2 tbsp granulated sugar (180g)

2 tsp + 2 tsp lime juice

A few mint (pudina) leaves

Ice cubes

Procedure

1. Wash and peel the mangoes. Make lengthwise slits at intervals all around the mangoes with a sharp knife.
2. Pressure cook the mangoes with 2 cups of water. When the cooker comes to full pressure, lower the heat and cook the mangoes under pressure for 10 – 12 minutes.
3. Let the cooker cool for around 15 minutes, then open it. The mangoes will be cooked to a pulp by this time. Scrape off the soft pulpy flesh adhering to the seeds and separate the seeds from the raw mango pulp.
4. Measure the mango pulp. It could be around 4 cups.
5. In a bowl, mix all the spices – ground cardamom, ground cumin, black salt, regular salt, and ground pepper. Stir this into the raw mango pulp.
6. Divide the pulp into two parts. Let the first part stay as it is, but blend the second part to a smooth purée in a mixer-grinder.
7. Add the jaggery to a pan along with a ¼ cup of water. Bring this to a boil on medium heat. Then lower the heat and let the jaggery syrup boil for around 2-3 minutes.
8. Add in the first part of the pulp. Stir well and bring the mixture to a boil. Lower the heat and let it boil for around 2-3 minutes. The mixture will now be like a sticky medium thick syrup. Turn off the heat.
9. Stir in 2 tsp of lime juice. This will keep the jaggery from crystallizing.
10. Once the panna concentrate cools to room temperature, pour it into a clean and dry bottle. It will stay good at room temperature for around 5 days and in the fridge for a month.
11. We’ll now move on to the second way of making the concentrate. To a pan, add the sugar along with a ¼ cup of water. Bring this to a boil on medium heat. Then lower the heat and let the sugar syrup boil for around 2-3 minutes.
12. Add in the second, puréed part of the pulp. Stir well and bring the mixture to a boil. Lower the heat and let it boil for around 2-3 minutes. The mixture will now be like a sticky medium thick syrup. Turn off the heat.
13. Stir in 2 tsp of lime juice. This will keep the sugar from crystallizing.
14. Once the panna concentrate cools to room temperature, pour it into a clean and dry bottle. It will stay good at room temperature for around 5 days and in the fridge for a month.

Preparing mango panna from the concentrate

1. Tear and crush a few mint leaves. Add these to a large glass. Add in around 5 to 6 tbsp of the concentrate. (For a smaller glass, add 3 tbsp.) Add in a few ice cubes and enough cold water and stir the panna.

Enjoy!