Aam Panna/ Mango Panna

Aam panna or Aam Jhora is a popular Indian drink known for it’s heat-resistant, cooling properties. Made ftom raw mangoes, it tastes so good and healthier when compared to all fizzy soft drinks.

Aam panna has a tangy, sweet, salty taste from raw mangoes, sugar/jaggery, black salt with hints of cumin powder and black pepper powder. Everything combined in a right proportion, makes this drink addictive.

Aam panna not only has cooling properties but  also aids to prevent dehydration and helps in digestion. This drink is normally prepared with sugar. But you can always substitute sugar with jaggery and there is no compromise in taste. Today let’s see, how to make aam panna with jaggery.

The proportion of raw mango puree to sugar/jaggery for this recipe is normally 1:2. I got 150 gms. of raw mango puree. So I have used 300 gms. of jaggery. Once you prepare the raw mango puree and jaggery syrup, the rest process is quite simple.

Let’s not go for fizzy drinks this summer and let’s prepare raw mango drink at home🍹

Here is the video on youtube going step by step through the process: https://www.youtube.com/watch?v=DClqjT-uT4k


  • Raw mango puree- 150 gms.
  • Jaggery/ sugar- 300 gms.
  • Cumin seeds – 1 tsp
  • Black pepper seeds- 1/2 tsp
  • Black salt- 1 tsp.


Take one raw mango and pressure cook it for 4 whistles till it is cooked completely. All it to cool a bit once cooked.
Meanwhile, powder cumin seeds and black pepper seeds to fine using a hand stone grinder or using a mixer grinder (mixie).
Once the raw mango cools down a bit, peel the skim of the mango. Remove the flesh from seed using a knife. Remove all the flesh on top of the seed. Remove the flesh attached to the skin using a spoon.
Move the flesh to the blender and blend till smooth. Raw mango puree is ready.
The ratio of raw mango puree to jaggery is 1:2. The same applies if you are using sugar too. I got 150 gms of raw mango puree. So I have used 300 gms of jaggery.
Now transfer 300 gms of jaggery in a pan. Add 100 ml. of water. Heat till jaggery dissolves in water completely. Remove it from flame and sieve it to remove any impurities. Jaggery syrup is ready.
In a clean pan, heat both the raw mango puree and jaggery syrup till it comes to one boil. Once it starts to boil, add cumin powder and pepper powder. Stir well. Once it comes to one boil, switch off the flame. Remove it from stove. The aam panna concentrate is ready. This concentrate can be stored in a bottle and refrigerated for a month or two.
This step is purely optional. For serving purpose, mix some red chilli powder with salt in a plate. Rub the corners of a glass using lemon. Dip the glass in the chilli powder now.
Add 4 tbsp of concentrate in each glass, top it up with ice cubes, some mint leaves and add chilled water to fill the glass. It tastes better when served chilled.


  • It tastes better when served chilled.
  • If you don’t have black salt, use pink salt or rock salt or just salt. But black salt gives good taste.