Summer Aam Panna
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Boiled raw mango pulp blended with roasted cumin, black salt and mint — the classic heat-beating Indian cooler.
Aam panna is the North Indian summer drink to beat the heat. Boiled raw mango, roasted cumin, black salt and mint make a cool, tangy drink. Many homes make the pulp in bulk during the raw mango season and dilute a glass at a time through the afternoon.
Ingredients
How to Make It
Boil or pressure-cook mangoes until soft; peel and pulp.
Blend with sweetener, cumin, salts and mint.
Dilute with chilled water; serve over ice.
Nutrition per serving
* Approximate values per serving
Health Benefits
Electrolyte-friendly summer drink with vitamin C from raw mango. Prefer jaggery and skip bottled soft drinks.
It is made from raw mango, which is sour rather than sweet, so the sweetener can stay low.
Pro Tips
- →Strain for smoother sip.
- →Adjust sweet-sour balance.
- →Concentrate stores 2–3 days chilled.
- →Boil the mangoes whole in their skin for easier peeling.
- →Blend the pulp with mint and spices into a thick concentrate.
- →Dilute with chilled water just before serving.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Jaggery: about 380 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Roasted mango for smoky panna.
- 2Add ginger.
- 3Use jaggery instead of sugar for a deeper flavour.
Frequently Asked Questions
You Might Also Like
Get a Personalised Diet Plan
4.9★ on Google • 7,000+ clients helped
