Aam ka Panna – A Sure Way to Lift Summer Spirits

Update – See my latest post – Revisiting Aam ka Panna/ Raw Mango Cooler through the lens for the same recipe in a different look!

Aam ka Panna

Another recipe from my mother’s repertoire after Vegetable Loaf. There is nothing better to make one forget the sizzling hot Sun, warm winds & power cuts of summer in northern part of India than a glass cool of Aam ka Panna.

My mom’s place has a huge mango tree which was yielding dozens of raw mangoes daily & what better to do with them than to make yummy panna, spicy hing ka acchar (Asafoetida Pickle), Mango Sweet & Sour Chutney, Mango Pickle, Stuffed Karela. :D Both my son I had the fun part of visiting her place this summer. In his tiny hands, he would hold a basket and collect mangoes many times throughout the day and I would enjoy the goodies made from them. :) :) :)

As you can see I became lazy to click snaps and did an even sorrier job of clicking than I usually do. But as they all say in blogosphere, don’t go on the snap, but enjoy the drink!

Aam ka Panna

Aam ka Panna


1 kilogram of sour raw mango
100 grams of fresh mint leaves
400 grams of sugar
1 tablespoon of coarsely ground roasted cumin seeds
½ tablespoon of black pepper
1 tablespoon of black salt
2 liters of water
1-2 drops of green colour (optional)
sea salt to taste


1.Peel & de-seed mango. Clean mint leaves. Boil mango pulp & mint leaves together. Allow the mix to cool. Grind it into a coarse puree.
2.In a big vessel, add puree, water and sugar. Boil on high for 5-6 mins. Now add black salt as per taste. If required, add sea salt. Boil for another minute and then turn off flame. Add black pepper and roasted cumin seeds. Mix well and allow the mixture to cool.
3.Once cool, store in air tight container. When serving add more water depending upon required consistency. Serve chilled and garnish with fresh mint leaf.


My mother’s recipe from the repertoire of family recipe.

You can squeeze a bit of lemon at the time of serving if you feel the panna less tangy.