Aam Panna is a very delicious summer drink. It is a vegan and gluten-free raw mango beverage. It has heat resistant property which helps to hydrate during hot summer. The recipe is very easy to follow and can be made within half an hour. The colour of the pulp varies from green to yellow due to the type of mango used to make the pulp.

Making aam panna is a must during the hot seasons. My grandmom always made aam panna every summer once the raw mangoes were available in the market. She made a jar full of concentrated raw mango puree and stored it in the fridge. This can be used anytime, just mix 1 or 2 spoonful of puree in chilled water and the homemade energy drink is ready.

The sweet and sour taste of raw mango is spiced up with some chaat masala, salty taste of black salt, and added fresh flavour of mint leaves. To make it more flavourful you can add some crushed cardamom if you like. But it tastes even better by keeping it simple.

There’s nothing like a classic aam ka panna made with few simple everyday ingredients. This recipe will guide you to make tasty and tantalising 100% natural mango drink at home.

6-7 raw mangoes, (should give about 2 cups of pulp),

4 cups of sugar,

Chilled water,

Kala namak,

Chaat masala,

Few ice cubes,

Mint leaves,

1. Take the mangoes, wash them well, and place them in a pressure cooker with some water. Pressure cook it for 5-6 whistles. Allow it to cool down.
2. Once completely cooled, strain the cooking water and set the mangoes aside.
3. Gently peel the skin and remove the pulp of the mangoes. Discard the skin and seed.
4. Put the pulp in the grinder and puree it.
5. Add the puree to the pan, then add sugar and cook on low flame until the sugar melts.
6. Once cooled, store the panna puree in the jar or glass bottles and keep it in the refrigerator.
7. To make refreshing aam panna, take 1 or 2 tbsp of the puree and mix it with chilled water.
8. Add some kala namak and chaat masala with a few cubes of ice and mix well.
9. Garnish it with some mint leaves and serve chilled.

• The general rule of thumb is 1:2 ratio i.e. 1 part mango pulp to 2 parts sugar.
• While adding sugar, you can increase or decrease the quantity depending on the sourness of the mango.