🥭 Because Mangoes Aren’t Just Sweet — They’re Smart Too
Before ripe mangoes took over the spotlight,
there was raw mango — sour, strong, and made to handle the hottest days.
Aam Panna is the summer superhero.
Green mangoes roasted or boiled, pulped and spiced with roasted cumin, black salt, mint, and jaggery or sugar.
It cools you down. It energizes you. And it feels like the official drink of Indian childhoods.
🛒 What You’ll Need (Makes 3–4 glasses):
2 medium raw mangoes (kaccha aam)
4–5 tbsp jaggery or sugar (adjust to taste)
1 tsp roasted cumin powder
½ tsp black salt (or regular salt)
5–6 mint leaves (optional but refreshing)
2 cups chilled water
Ice cubes (optional)
🥤 How to Make It – Tangy, Spicy, Sweet & Chill
1. Boil or Roast the Mangoes
Boil raw mangoes in water or pressure cook for 2–3 whistles.
You can also roast them directly on flame for a smoky flavor.
Cool and remove the skin. Scoop out the pulp.
2. Blend the Magic
In a blender, add mango pulp, jaggery, black salt, cumin, mint leaves, and a splash of water. Blend until smooth.
3. Dilute & Chill
Pour into a jug. Add chilled water and mix well.
Adjust sweetness or salt if needed.
4. Serve with Ice & Style
Pour into glasses. Add ice cubes. Garnish with mint or a slice of lime.
❤️ Why Aam Panna Is a Summer Staple
Prevents heat stroke and dehydration
Balances sweet, sour, salty, and spicy perfectly
Made in 10 minutes with just a few ingredients
Because raw mangoes deserve their own spotlight!
The Pinch of Masala 