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Aam Ka Panna Recipe | Raw Mango Drink | Kairi Panha | Mango Panna | Summer Drink

Aam ka Panna Recipe | Raw mango drink, a sweet, spicy & tangy drink made from boiled raw mangoes, sweetened with jaggery & infused with a few Indian spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Drinks
Cuisine: Indian
Servings: 4 to 5
Author: Padma


  • 1 large or 2 medium sized raw green mangoes
  • Jaggery as required to suite your taste
  • 1 teaspoon roasted cumin powder
  • 1 Teaspoon crushed Black pepper
  • ½ teaspoon Cardamom powder
  • 1 teaspoon Black salt
  • To serve:
  • Mint ice cubes
  • Chilled water as required


  • Boil mangoes in 3 cups of water OR pressure cook the mangoes for 2 to 3 whistles till soft.
  • Cool and remove the soft mango pulp from the seed and skin.
  • Mash or grind to a smooth paste.
  • Add jaggery and mash it well till it mixes or blend it in a mixer.
  • The thick pulp is ready.
  • To this add roasted cumin powder, pepper powder, cardamom powder and black salt. Mix well.
  • To serve:
  • Mix about 4 teaspoons of the pulp with half a glass of chilled water (or as desired to suit your taste) and stir well.
  • Add some mint ice cubes and serve. Or just add ice cubes and a few mint leaves and serve.


1. Adjust sugar or jaggery based on the sourness of the mango. Adjust spices according to taste.
2. Jaggery tastes better, gives good color and is more nutritious than sugar. I usually prefer to use jaggery.
3. Some of the mangoes are very fibrous and hence the cooked mango that is ground may require to be strained before use.
4. The panha made as above is very thick and lumpy and needs to be stirred quite a bit when making it into a drink.
5. The left over ground mango pulp from can be transferred to a clean plastic container and stored in the freezer or in the refrigerator for about a week. Use the mango pulp as required to prepare Aam Panna.