Aam Panna(Raw Mango Drink)

Aam Panna Recipe(Raw Mango Drink) | Raw Mango Summer Cooler

Refreshing Aam Panna, a summer cooler made with seasonal raw mangoes and spices like cumin and fennel seeds.


Indian Summers are very harsh. When the summer heat drains out the energy and takes away the appetite summer coolers are the best rescuers!!

People in India make different types of cold drinks with seasonal fruits and vegetables, spices, dairy (milk and curd).  Every region has its own traditional summer cold drink that quenches the thirst, keep you feeling full and satisfied without feeling heavy. Nothing beats the summer heat and tiredness a chilled glass of these homemade cold drinks made with seasonal fruits and vegetables!!

Drinks like Shkanjavi(traditional Indian lemonade), Lassi(yogurt based sweet drink), Chass(Indian Buttermilk), Kokam(traditional drink from Coastal India) and many more are easy and quick to make and are budget friendly too.

Some of the examples of traditional Indian summer Coolers from the blog– Basil Shikanjavi(Basil Lemonade), Thandai, Masala Lemonade, Kiwi Masala Lassi, Mango Thandai Lassi, Black Grape Squash

What is Aam Panna

Aam Panna,one of the quintessential summer drink made from raw mangoes(locally known as Kairi/Aami).

Coming back to Aam Panna, it is most popular in North Indian states and Maharastra or the mango growing regions. Raw mango is available only at the beginning of mango season (March-April) for a very short time and people take full advantage of it. It is used for making finger licking pickles and chutneys and curries.

Raw mango is an excellent source of Vit. C, Vit. B1 and B2 and Niacin. It is used in the cure of tuberculosis, anemia and dysentery or beneficial in the treatment of gastrointestinal disorders and dehydration that can occur due to excessive heat.


Raw Mango is locally available in markets in India when in season. In US you can get it at Indian Grocery stores from April- Jul(during summers).

How to prepare Aam Panna

It is very easy to make Aam Panna. I make a concentrate of Aam Panna that stays good for 10-15 days in the refrigerator.

Wash raw mangoes very nicely.

Boil whole raw mangoes with peel to soften the pulp. Then cook the pulp in sugar/gur(jaggery) and mint leaves with roasted cumin seeds, saunf (fennel) and black salt to enhance the flavor.

Add sugar(sweetener) as per the tartness of raw mangoes and your taste preference. Cool the concentrate completely and then store in airtight glass bottles or jars.

Serving Aam Panna

Take a 3/4 part chilled water and 1/4 part aam panna(concentrate), or adjust the amount  as per your taste. Add some ice cubes and you can add few fresh crushed mint leaves in it.

So before Raw Mangoes disappear from stores and grab some, make and relish this yummy Indian Summer cooler!!

Aam Panna


Let’s see how I prepare this sweet and tangy Aam Panna

Aam Panna

Aam Panna(Raw Mango Drink)

Prep Time 30 mins
Cook Time 20 mins
Manngo cooling time 15 mins
Course Beverages
Cuisine Indian
Servings 4 Cups


  • Pan
  • Blender
  • Strainer
  • Mixing Bowl
  • Ladle


  • 500 gm Raw Mango(Aami/Kairi) or 3-4 small mangoes
  • 1-1½ Cup Sugar/Jaggery Powder or as per your taste preferences
  • 10-12 Fresh Mint leaves
  • 2 tsp Roasted Cumin Powder
  • 1 tsp Fennel Seeds
  • 4-5 Black Pepper
  • ½" Fresh Ginger(small)
  • 1 Lemon or 2 tbsp juice
  • Black Salt( as per taste)


  • Wash nicely raw mangoes and put in a pan filled with water to boil. It will take around 20-30 minutes for the pulp to soften. You can also peel raw mango, cut the pieces, discard the seeds and boil till soft.
  • The skin of raw mango will lose its green color and get a light yellow color once the pulp softens.
  • You can also use a pressure cooker to cook mango. It will shorten the cooking time. Check after 2 whistles if the mangoes are cooked.
  • Take out the mango from water, and when it is cool enough to handle peel off the skin and take out the pulp in a bowl.
  • Transfer the pulp to a pan, add sugar/jaggery, mint leaves and saunf (fennel seeds), black pepper, kala namak (black salt/himalayan pink salt) and cook on medium flame for another 10-15 minutes.
  • Add lemon juice, mix well and switch off the flame.
  • Add roasted and crushed cumin seeds.
  • Let it cool down completely and then blend the mixture in a blender or you can use hand blender also. Store and refrigerate in an airtight glass bottle.


To make Roasted Cumin Powder, roast  about 1-2 tbsp cumin seeds lightly in a pan. Once seeds are light brown and give the aroma, take off the heat. GRind to fine powder in grinder or crush with rolling pin. Use as required and store the rest in an airtight bottle.
Keyword Aam Panna, Raw Mango Drink

Stepwise Pics to make Aam Panna



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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

15 thoughts

  1. Aam Panna in summer heat is one thing that we all Indians make as we hear the footsteps of summers.
    Unloved the idea of using fennel seeds nd ginger in this.
    We use cumin powder and saffron for flavouring.

  2. Lovely clicks Swati. This time round I’ve missed making aam panna as I’m traveling. I usually don’t add fennel seeds and ginger, but that sounds good. I usually leave the concentrate in the freezer and its easily scoopable.

  3. I wish we could get some mangoes here now, our mango season is over and now heading into winter. Swathi, the aam ka panna images is so tempting. I am yearning for a mango right now

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