Aam Panna | Kairi Panha Recipe

This recipe is so good, you definitely want to make a bigger batch so you can have it over and over. It is one of our family traditions to make jars of the concentrate, which can be refrigerated for extended shelf life. Simply stir in cold water and ice, and you can make a glass of delicious thirst quencher on demand. You can also use the mango concentrate as a jam, or scroll down for other delicious ideas!

Aam Panna or Panha is a soothing raw mango drink enjoyed during the hot summer months in India. It is made with raw, green mangoes that are sour and unripe. Traditionally, this beverage is made to be enjoyed immediately, but I like to make it as a concentrate and refrigerate it so that it's ready to mix with water to enjoy as soon as I'd like.

What is Kairee

Kairi is the Marathi word for raw, unripe green mango. In Hindi, it's called Kaccha Aam, so you'll see me use both terms interchangeably in this recipe. If you're a fan of tangy raw mangoes, be sure to check out my mom's mango pickle and mango chutney recipes—they're a must-try!

How to pick mangoes for making panna

Buy unripe mangoes that are green and feel tough on the outside. Mangoes should not be soft or ripe, as ripe mangoes get sweeter and will not have the tangy taste of the drink. Many Indian and Asian grocery stores sell raw mangoes during summer. I highly recommend the Kent or Haden varieties that are less fibrous. Feel them from all sides, making sure they are hard from the outside. 

Ingredients

Aam Panha needs a few ingredients - raw mangoes, sugar, cardamom, saffron, and salt. While serving, you may want to add a pinch of black salt or rock salt.

How to make Aam Panna

• Wash and dry the raw mangoes. Peel the mangoes, discarding the skin
• Add 1 cup of water to the Instant Pot insert and place the trivet inside. Place the peeled mangoes in a stainless steel container. Place the pot with mangoes on top of the trivet. Pressure cook on high for 20 minutes, followed by natural pressure release
• Open the Instant Pot/pressure cooker and take the pot with mangoes out and allow the mangoes to cool. Once the mangoes have cooled down, take out all the pulp and discard the pits.

• Discard the water from the Instant Pot insert, dry it completely, and add the pulp to it. Add sugar, cardamom, salt, and saffron.
• Mix well and cook on saute (low) for 15 minutes.
• Blend the mixture with an immersion blender to make a smooth, jam-like consistency.

• Allow the concentrate to cool down and then store it in a dry glass jar. Refrigerate for up to a month.

Serving Mango Panna

To serve, simply mix 3 to 4 tablespoons of concentrate with water, ice cubes, and a pinch of rock salt or black salt. Mix in a cocktail shaker or use an immersion blender for a smooth consistency, add ice cubes, and serve immediately with an optional sprig of mint.

Ideas to serve mango panna concentrate

Once you have made the concentrate, you can also use it as Mango Jam. It tastes delicious on toast or brie and jam sandwiches, or alongside cheese and crackers! So, feel free to use this Instant Pot recipe for the best-tasting homemade mango jam. 

Love Mangoes? Here are some more Mango recipes to try:

• Mango Jam
• Coconut Mango Burfi
• Mango Shrikhand
• Mango Lassi
• Mango Cheesecake