Roasted Aam Panna | Tangy Raw Mango Drink | Mango Mania #12

Follow by Email

DSC_0471_1414 DSC_0478_1415

Aam panna is a most common drink made in most house holds in summer. When mangoes are in season, you don’t want to miss the chance to make this drink.


I have had aam panna made by boiling mangoes in pressure cooker. Last week one of my neighbor who is a Bengali invited me for her house warming party. As a welcome drink they offered aam panna. It was delicious. It had a very distinct flavor.


After the party I went back to her place and asked her about the drink. She said it is aam panna and it is roasted aam panna. Sounded interesting. I instantly thought I had to drink making it at home.


I had some raw mangoes at home which were given my a friend. I roasted them on direct flame and made the drink by adding other spices which normally go into the drink.


There was a very slight sweetness in the drink, though I did not add any sugar/sweetner.I used a variety called thothapuri mangoes, I guess the slight hint of sweetness came from it.


This roasted aam panna is a refreshing drink with slightly tang and spice flavors to it. Pepper powder, roasted cumin powder and black salt are usually added. I did not add any sweetner as I mentioned, but if you like to add a bit of sweetness to the drink, add very little jaggery or honey to the drink.


Roasting mangoes gives a charred flavor to the drink which I love. If you dont like charred flavor you can pressure cook the mangoes for 2-3 whistles.

Roasted Aam panna

When you make it, you get a concentrated pulp/drink, before serving add chilled water and ice cubes to little quantity of the pulp and serve. The remaining pulp can be refrigerated for 2-3 days.

Here’s roasted aam panna recipe-


Raw Mangoes – 2(I used thothapuri mangoes)
Black pepper powder – 3 tspn
Black salt – 2 tspn
Roasted cumin powder – 4 tspn
Chilled water – 3-4 cups
Ice cubes few
Mint leaves – few + few for garnish


1. Wash raw mangoes and pat dry them. Roast them on open flame on low heat, turning all around. Roast until you see the skin of the mangoes turn black in color and they will start to chip off. Alternatively you can pressure cook mangoes for 2-3 minutes.

DSC_0457 DSC_0458

2. Let the mangoes cool completely.


3. Peel the skin of the mangoes and squeeze out the pulp from it. Discard the stone.

DSC_0462 DSC_0463

4. Roughly chop the pulp. Add them to a blender. Add balck salt, roasted cumin powder, black pepper powder, mint leaves and blend until it turns into a smooth puree(add little water if you have to )

DSC_0465 DSC_0466

5. Filter the pulp if you want to. You can keep this concentrated pulp/puree in the fridge.


6. Just before serving take few tablespoons of the concentrated puree, add chilled water and ice cubes , stir well and serve them chilled.

A glass of this refreshing cool summer drink is all you need to cool your body!

My Notes-
1. If your mangoes are too tangy you can add a little sweetner like jaggery or honey,
2. You can ditch mint leaves, but i like the fresh flavor and taste it imparts to the dish.
3. Roasting gives a distinct charred flavor to the drink, you can boil the mangoes if you are not a fan of charred flavor.






You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Enjoy this blog? Please spread the word :)