Aam panna

Name: Aam panna
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Ingredients: 300 g raw green mango, 2 medium, firm and green; 1000 ml water; 100 g sugar; 1 tsp ground cumin, dry-roasted; 1 tsp black salt (kala namak); ¼ tsp salt; 12 leaves mint, leaves picked and rinsed; 200 g ice (optional)

Vegetarian

आम पन्ना · ām pannā

A sweet-sour summer cooler of cooked green mango pulp blended with sugar, roasted cumin, black salt and mint, then thinned with chilled water.

Aam panna is an Indian cold drink, ready in about 45 minutes and made with raw green mango and sugar. It serves 6 and is rated beginner to cook.

Start cooking

Top view of a refreshing glass of Aam Panna garnished with mint leaves and spices, placed on a woven mat. — Photo: AMOL NAKVE / Pexels · Pexels License

Prep: 10 min
Cook: 20 min
Rest: 15 min
Total: 45 min
Serves: 6
Level: Beginner
Calories: 96

Ingredients

6 glasses

300 g Raw green mango (opens in a new tab), 2 medium, firm and green
1000 ml Water (opens in a new tab)About 200 ml to cook the mangoes, the rest chilled for diluting.
100 g Sugar (opens in a new tab)Swap: Jaggery / palm sugar (Traditional in Maharashtra's panha.)
1 tsp (2 g) Ground cumin (opens in a new tab), dry-roasted
1 tsp (5.5 g) Black salt (kala namak) (opens in a new tab)
¼ tsp (1.5 g) Salt (opens in a new tab)
12 leaves (1 g) Mint (opens in a new tab), leaves picked and rinsed
200 g Ice (opens in a new tab) (optional)

Equipment

Method

1
Step 1
Simmer the whole mangoes in about 200 ml water, covered and turning once, until the skins pale and the flesh is very soft, about 20 minutes (or 3 whistles in a pressure cooker).
- 20 min
- medium heat
- Saucepan (opens in a new tab)
2
Step 2
Cool until you can handle them, then peel and scrape all the pulp off the stones.
- 15 min
3
Step 3
Blend the pulp with the sugar (opens in a new tab), roasted cumin, black salt (opens in a new tab), salt, mint (opens in a new tab) and a splash of the cooking water into a smooth concentrate.
- 2 min
- Blender (opens in a new tab)
4
Step 4
Dilute about 1 part concentrate to 3 parts chilled water, taste, and serve over ice.
- 2 min

About this dish

Origin: North and western India, India · Commonly attributedMore food from India
Dish: Snack · Lunch · Cold drinks
Cooking method: Boiled, Blended
Taste: sweet & sour, refreshing, fruity, salty
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-fat · DASH-style
With the listed swaps: Whole-food focused, Paleo-styleWorked out from the ingredients. How labels work
Good for: Make-ahead · Budget-friendly
Cook more with: Raw green mango · Sugar · Ground cumin · Black salt (kala namak) · Mint
Techniques: Boiling · Simmering · Pressure cooking · Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

96 kcal per serving

Estimated

1 serving ≈ 235 g · recipe makes 6

Where the energy comes from

Protein 2%
Carbohydrate 95%
Fat 3%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	96 kcal	41 kcal
Protein	0.5 g	0.2 g
Carbohydrate	24.3 g	10.3 g
Net carbohydrate	23.5 g	10 g
Sugars	23.5 g	10 g
Added sugars	16.7 g	7.1 g
Fibre	0.9 g	0.4 g
Fat	0.3 g	0.1 g
Saturated fat	0.1 g	0 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	452 mg	192 mg
Salt equivalent	1.1 g	0.5 g

Vitamins & minerals per serving

Potassium: 92 mg
Calcium: 26 mg
Iron: 0.4 mg
Magnesium: 10 mg
Vitamin A (RAE): 28 µg
Vitamin C: 18 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 22 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: ice.
Raw green mango: Ripe raw mango (FDC 169910) used as a stand-in; unripe green mango is more acidic and has less sugar, so sugars are slightly overstated.
Black salt (kala namak): Table salt (FDC 173468) used as a stand-in; kala namak is mostly sodium chloride with sulphur compounds that give its eggy aroma.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Roasting the mangoes over a gas flame instead of boiling them gives a smoky version.

Common mistakes

Using mangoes that have started to ripen, which makes it flat and overly sweet.

Storage

The concentrate keeps 4–5 days in a clean jar in the fridge.

Variations

Kairi panha (India): Maharashtrian version sweetened with jaggery and flavoured with cardamom and saffron.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Customise in Sip & BlendCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Raw green mango, 2 medium, firm and green300 g

Used in steps 1, 3

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

Reviews & corrections

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