Beat the heat with a glass of Aam Panna, a tangy, sweet, and refreshing raw mango drink that's as nostalgic as it is cooling! Made with green mangoes, sugar, and a hint of spices, this traditional Indian summer cooler is loved for its zesty flavor and its ability to keep you energized on the hottest days. Sharing the easy recipe I grew up with, simple, refreshing, and perfect for summer.

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The recipe was originally posted in June 2019 and has been updated with new photos and video

For me, Aam Panna is pure nostalgia. Every sip is a burst of sweet-tart goodness that instantly takes me back to childhood summers, running around outdoors in the scorching sun and then rushing home for a chilled glass straight from the fridge. That first sip after hours of play was nothing short of magical, and even now it brings back those carefree, joy-filled memories.

This recipe is so good, you'll want to make a big batch and keep it on hand all summer long. In our family, it's tradition to prepare jars of the concentrate, which stay fresh in the fridge for weeks. Just stir in cold water and ice for an instant thirst quencher whenever you like. The best part is that the concentrate can also double up as a mango jam.

If you love tangy raw mangoes (known as kairee in Marathi and kaccha aam in Hindi) don't miss my mom's mango pickle and mango chutney recipes. They're an absolute must-try!

two glasses of aam panna and jar of mango jam

How to Pick Mangoes for Aam Panna

Choose firm, unripe green mangoes that feel hard when pressed. Avoid soft or ripe mangoes, as they turn sweet and won't give the drink its signature tangy flavor. Raw mangoes are often available at Indian (Patel Brothers) and Asian grocery stores in summer. I recommend Kent or Haden varieties since they're less fibrous. Be sure to check all sides to ensure the mango feels uniformly firm.

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.

photos one through four showing how to cook the raw mangos for panna

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.

photos five through eight showing cooked mango pulp concentrate in the Instant Pot

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.

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.

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Recipe

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two glasses of mango panha and jar of mango jam

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4.75 from 4 votes

Aam Panna Recipe | Kairi Panha | Refreshing Raw Mango Drink

Aam Panna recipe made with green mangoes, sugar, and spices. A traditional Indian summer drink that's tangy, cooling, and refreshing. Makes 32 ounces of concentrate

Prep Time10

Cook Time50

Total Time1

Course: Drinks

Cuisine: Indian

Servings: 12

Calories: 96kcal

Author: Archana Mundhe

Recipe Video

Ingredients

▢ 2 to 3 medium raw mangoes around 1½ lbs
▢ 1 cup sugar Or more if the mangoes are very sour
▢ 1 teaspoon kosher salt
▢ 1 teaspoon ground cardamom
▢ 1 teaspoon saffron
▢ 1 teaspoon black salt or rock salt optional
▢ mint sprigs optional

Instructions

Wash and dry the raw mangoes. Peel the mangoes and discard the skin.
Place the peeled mangoes in a stainless steel container. Add 1 cup of water to the Instant Pot insert and place a trivet. Place the pot with mangoes on the trivet.
Close the Instant Pot with the pressure release handle to sealing. Pressure cook on high for 20 minutes followed by natural pressure release.
Open the Instant Pot and take the pot with mangoes out and allow to cool. Discard the water from the main pot and dry the pot completely.
Once the mangoes have cooled down take out all the pulp using your hands or a spoon. Discard the seeds.
Place the pulp in the main pot. Add sugar, saffron, cardamom and salt. Mix everything and cook on saute(low) for 15 minutes.
Turn the saute off and blend the mixture with an immersion blender to make smooth jam-like consistency. Note - This concentrate will continue to thicken as it cools down. Allow the concentrate to cool down and then store in a dry glass jar. Refrigerate for up to a month.
To serve Aam Panna, mix 3 to 4 tablespoons of concentrate with 1 cup of cold water, ice cubes with a pinch of rock salt. Mix in a cocktail shaker or use an immersion blender for smooth consistency. Add ice cubes and serve with mint sprigs.

Nutrition

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Filed Under

Drinks Instant Pot & Pressure Cooker Mango

Comments

4.75 from 4 votes (3 ratings without comment)

How to Pick Mangoes for Aam Panna

How to make Aam Panna

Serving Mango Panna

Recipe