Aam Panna

Nutrition · per serving

Steps

1. 1

   Peel the green mango if needed, then roughly chop it. Put the chopped mango and water into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 8-10 minutes, until the mango is completely soft and mashable when pressed with a spoon.

   250 g green mango, peeled and roughly chopped300 ml water
2. 2

   While the mango cooks, pick over the mint leaves and measure the remaining ingredients. If your cumin is not already roasted and ground, toast it briefly in a dry pan until fragrant, then grind; it should smell nutty, not burnt.

   15 g fresh mint leaves50 g sugar2 g roasted ground cumin3 g black salt250 ml cold water120 g ice cubes
3. 3

   Transfer the cooked mango and its cooking liquid to a blender jar. Add the mint leaves, sugar, roasted ground cumin, black salt, cold water, and ice cubes. Blend until completely smooth and frothy. Taste and adjust: add a splash more cold water for a lighter drink, or a pinch more black salt for a sharper savory edge.

   250 g green mango, peeled and roughly chopped300 ml water15 g fresh mint leaves50 g sugar2 g roasted ground cumin3 g black salt250 ml cold water120 g ice cubes
4. 4

   For a silkier texture, strain the drink through a fine sieve, pressing well on the pulp. If you prefer a more rustic, traditional texture, serve it unstrained.

5. 5

   Fill 2 glasses with the remaining ice cubes, pour in the Aam Panna, and garnish with fresh mint leaves. Serve immediately while cold.

   80 g ice cubes4 g fresh mint leaves

Origin & History

Aam Panna is a classic North Indian summer drink made from green mangoes, valued both for its refreshing taste and for helping people cope with intense heat. It has long been prepared in homes during mango season, often seasoned with cumin, mint, and black salt for a balance of sour, sweet, and savory flavors.