Aam Panna is an authentic Indian drink that is easy to make with green mangoes, mint leaves, and a few spices. I have an easy way to prepare it. Perfectly balanced between sweet and sour – this drink is the perfect blend of flavors to serve at your next gathering.
Aam Panna (mango panna drink or keri no baflo), is a refreshing and tangy Indian summer drink made from raw mangoes. Instead of using lemon for tang like in lemonade, this uses green mangoes.
This traditional Indian beverage is packed with the goodness of natural ingredients and spices, offering a burst of tropical flavors in every sip.
Raw green mangoes are the primary ingredient, which is rich in water content combined with electrolytes. This makes it a perfect summer thirst quencher like Rose Lemonade, Lychee Lemonade, or Pineapple Lassi.
This is a traditional summer cooler and popular drink particularly in Western India and also consumed in other parts of India.
Read on for tips on how to make this with less mess than the traditional method.
This recipe is
Make ahead friendly | Aam panna concentrate is a simple recipe and can be made a few days in advance and stores well
Quick to prepare | Minimal active time – need a little time for the mixture to cool down
Vegetarian, vegan, and gluten-free | Suitable for all diet types
Below are key ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Raw green mangoes: Green mangoes are essential. The mangoes should be firm yet slightly soft when gently pressed.
Unripe green mangoes provide a tangy taste.
Sugar: I’ve used white sugar. Feel free to substitute with brown sugar or jaggery. The amount of sugar can be adjusted to your preference and to account for the tang of mango.
Mint leaves: Fresh mint leaves add a refreshing taste and a cooling effect. They can be blended into the drink or used as a garnish.
Ginger: Combined with mint, ginger adds to the cooling element of this drink. It is optional. I think it tastes delicious.
Salt + black salt: Sodium is an essential electrolyte that helps regulate fluid balance in the body. It is crucial in maintaining proper hydration levels, especially in hot weather.
Why both? Black salt (kala namak) provides a unique sulphuric, tangy, and umami flavor that white salt does not. Both are key to getting the right flavor profile for this drink.
Other spices: Cardamom powder, roasted cumin powder black pepper powder, and fennel seeds (optional, cooling spice).
Roasted jeera powder is easy to make at home with cumin seeds!
Don’t let the black pepper scare you! The final drink taste is not spicy.
Traditionally, green mangoes are boiled or pressure-cooked whole. Then, the mango pulp is squeezed out of the mango, scraped from its peels, and squeezed from the mango seed.
I find this method a bit messy and time-consuming.
What’s the easy way? Simply peel and chop the green mango into big chunks.
Making It Stove Top or Instant Pot
Both methods are very simple. The stove top is a little easier because you can check to ensure the pieces are cooked through.
Place mango pieces, ginger root sugar, salt (not black salt), and fennel into a pot. Add two cups of water.
Bring to a simmer and cover the pot. Reduce the heat to between low-medium so it doesn’t overflow.
Cook for about 12-15 minutes until the mango can be easily cut with a knife and is boiled well.
Turn off the gas. Remove the pot from the stove and let the boiled mangoes cool.
Once cooled, blend the mango mixture with the remaining spices and mint leaves (*see the section on straining below) into a smooth paste.
Aam panna concentrate is ready. Mix concentrate with cold water and ice cubes and serve.
Instant Pot (Pressure Cooker) Aam Panna Recipe
The process is similar to above except you’ll pop mango chunks, ginger root, sugar, fennel seeds, and salt into the inner pot of an Instant Pot.
Add water and close the lid. Cook on high pressure for 8 minutes. Release pressure manually.
Blend with the remaining ingredients to make the mango panna concentrate.
Straining is optional and up to your preference. I like to leave the mixture as is.
If you don’t have a high-speed blender and think the consistency of the concentrate is too chunky (for example big chunks of ginger) – you may want to run the blended green mango mixture through a large sieve.
Important: Don’t blend the concentrate with mint leaves before straining it. You’ll lose all the yummy minty flavors! Add them in after you’ve strained it.
Alternative Method: Roasting
Another way it is sometimes prepared is by roasting the mango. This results in a different, smoky flavor.
Preheat your oven to 400°F
Place the mangoes on a baking sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Pierce mangoes several times, making slits so they don’t burst.
Roast in the oven: Put the baking sheet with the mangoes into the preheated oven. Roast the mangoes for approximately 30 to 45 minutes or until the mangoes become soft and juicy. The roasting time may vary depending on the size and ripeness of the mangoes.
Stove top flame
Roast the mango directly on a gas stove by placing it over a low-medium flame. Ensure even roasting by flipping the mango using tongs.
Alternatively, you can use a stand or rack, such as a roti stand, to facilitate the roasting process. Another option is to roast the mango directly on an open flame.
This concentrate can be made ahead of time and refrigerated. It’ll soak in more flavor given more time for the kairi panna recipe!
Ensure to place it in a sterile, tight container in the fridge. It should keep well for a week.
Have you tried this kairi ka panna or aam ka panna recipe? If so, please leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!
Aam Panna (Mango Panna – Keri No Baflo)
- 1 Pot
- 1 Blender
- 2 green mangoes 410g of green mango pieces
- 2 cups water
- 1 inch ginger
- ¼-½ cup mint leaves 20-25 mint leaves
- 1 cup sugar
- ½ tsp salt
- 1 tsp fennel seeds optional
- ½ tsp black pepper
- ½ tsp cardamom powder
- 1½ tsp roasted cumin powder
- 1½ tsp black salt
Make Aam Panna Concentrate – Stove Top
- Place mango pieces, ginger root sugar, salt (not black salt), and fennel into a pot. Add two cups of water.
- Bring to a simmer and cover the pot. Reduce the heat to between low-medium so it doesn’t overflow.
- Cook for about 12-15 minutes until the mango can be easily cut with a knife and is boiled well. Turn off the gas. Remove the pot from the stove and let it cool.
- Once cooled, blend the mango mixture with the remaining spices and mint leaves (*see the section on straining in post).
Make Aam Panna Drink
- Place 5-6 tablespoons of the concentrate in a serving glass and fill with a few ice cubes and water. Garnish with mint leaves. Note: the amount of concentrate can be increased or decreased based on your personal preference along with the amount of sugar.
Instant Pot – Aam Panna Concentrate
- Place mango chunks, ginger root, sugar, fennel seeds, and salt into the inner pot of an Instant Pot.
- Add water and close the lid. Cook on high pressure for 8 minutes. Release pressure manually.
- Blend with the remaining ingredients to make the mango panna concentrate. Directions to make drink are right above.