Aam Ka Panna (Spiced Raw Mango Cooler)

Nothing signals the arrival of a North Indian summer quite like the tangy, revitalizing taste of Aam Ka Panna. This traditional drink blends the luscious tartness of raw mango with aromatic spices and herbs, creating a sweet, tangy, and deeply cooling elixir. Rich in vitamins and minerals, it’s more than just a thirst-quencher—it’s a remedy for heat exhaustion and a nostalgic sip of childhood.
I remember rushing home after long afternoons of playing in the sun, only to be greeted by the soothing aroma of my mother’s freshly made Aam Ka Panna. One sip, and the heat would melt away, replaced with a wave of comfort, flavor, and home.

Ingredients:
4 - 5 raw mango
1 cup sugar
½ cup mint leaves
2 inches of  fresh ginger
1 tbsp roasted cumin powder
2 tsp fennel seeds
1 tsp cardamom powder
1 tsp black pepper powder
1 tsp himalayan pink salt
1/2 tsp regular salt
2 cups water (for boiling)
8 cups water (dilution) 

Method: 

• Rinse, peel, and chop the raw mangoes into small chunks. Discard the seeds. 

• In a vessel over medium heat, add the chopped mango and ginger with 2 cups of water. Cover and boil for about 8–10 minutes until the mango turns soft and pulpy.

• Stir in the sugar while the mixture is still warm, allowing it to dissolve completely. Blend into a smooth paste using a blender or hand churner.

• Once cooled, strain to remove fibrous pulp and ensure a smooth texture.

• Add mint leaves, roasted cumin powder, fennel seeds, cardamom, pepper, and salts to the mango mixture.

• Add 8 cups of cool water to the concentrate. Stir well, pour into glasses  and serve.