Aam Panna

 

Sweet-spicy raw mango drink for cooling the soul during summer
Yields: 5–6 glasses | Total time: 40 minutes (including cooling)

Cultural Notes
Aam Panna, traditionally served during the scorching summer months, is a restorative beverage made from raw mangoes known for their cooling and hydrating qualities. While found across many Indian communities, it has a unique place in our Bohra households—often offered to guests breaking a fast or as a midday refresher. The combination of sweet, tangy, and lightly spiced flavors reflects the regional fondness for balance in taste and practicality in nourishment. The powdered masala and fresh mint make it fragrant and digestive—a household staple passed through generations with subtle variations.

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Ingredients

For the Mango Base

• 4 large Sweet Raw Mangoes (peeled and chopped, seed retained for boiling)

• 1 cup Sugar (adjust to taste)

• 1 Fresh Green Chilli (optional)

Aam Panna Spice Powder

• 1 tsp Saunf (fennel seeds)

• ½ tsp Roasted Jeera (cumin seeds)

• ½ tsp Black Peppercorns

• ½ tsp Black Salt

• ½ tsp Sea Salt

• ½ cup Fresh Mint Leaves

• Juice of 1 small Lemon (optional)

To Serve

• Crushed Ice

• Chopped Mint Leaves (for garnish)

• Aam Panna pulp

• Salt to taste

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Method

1. Boil the Mangoes
   Peel and chop the raw mangoes, keeping the seeds. Boil the mango pieces along with the seed and green chilli until soft and pulpy. Remove from heat and let it cool completely.

2. Prepare the Mango Pulp
   Once cooled, mash the mango flesh and discard the seeds. Blend the boiled mango with sugar into a smooth, thick paste. This is your Aam Panna concentrate. Set aside or bottle for later use.

3. Make the Spice Powder
   Grind fennel, roasted jeera, black peppercorns, black salt, and sea salt into a fine powder. This can be stored in an airtight jar for multiple uses.

4. Assemble the Drink
   In a juice tumbler, add a few tablespoons of mango pulp concentrate. Add a pinch of the prepared spice powder, a few mint leaves, crushed ice, and salt to taste. Squeeze in lemon juice if using.

5. Serve Chilled
   Mix well and pour into serving glasses. Garnish with more chopped mint or a slice of lime if desired.

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Chef’s Notes

• Choose sweet raw mangoes for the best flavor balance; avoid overly sour ones.

• The green chilli gives a subtle heat but can be omitted for a milder version.

• The pulp concentrate can be stored in the refrigerator for up to 7 days or frozen into cubes for long-term use.

• For a fizzy twist, top up with soda water before serving.