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two glasses of mango panha and jar of mango jam
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5 from 2 votes

Kairi Panha / Aam Panna

A sweet and tangy raw mango drink.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Drinks
Cuisine: Indian
Servings: 8
Calories: 122kcal


  • 2 to 3 medium raw mangoes Weighing 1.5 to 2 pounds together
  • 1 cup sugar Or more if the mangoes are very sour
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon saffron


  • 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 or a pressure cooker and place a trivet. Place the pot with mangoes on top of the trivet. Close the Instant Pot with pressure release handle to selaing. 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 cool the mangoes. 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 the drink, mix 3 to 4 tablespoons of concentrate to 1 cup of cold water with a pinch of salt. Mix using an immersion blender for smooth consistency. Add ice cubes and serve. 


Calories: 122kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 291mg | Potassium: 69mg | Fiber: 1g | Sugar: 31g | Vitamin A: 445IU | Vitamin C: 15mg | Calcium: 5mg | Iron: 0.1mg
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