Carrageenan Free Vegan Aam Panna
This tangy, cooling drink is a classic Indian summer staple made from raw green mangoes, and every sip delivers a bright, complex hit of sour fruit, warming spice, and fresh mint. The mangoes are simmered until completely soft, then blended with toasted cumin, black salt, cardamom, and black pepper into a concentrate that tastes like nothing else in the glass. Toasting the cumin seeds before grinding is a small step that makes a noticeable difference, coaxing out a deep, smoky warmth that ties the whole drink together. Because this is made entirely from whole fruits, spices, and fresh herbs, there are no thickeners, stabilizers, or additives of any kind — just clean, real ingredients from start to finish. Many store-bought versions of drinks like this rely on processed ingredients that can sneak in unwanted additives, so making it yourself puts you fully in control. You can adjust the consistency by stirring in more or less of the reserved mango cooking water, making it as light and refreshing or as bold and concentrated as you like. Poured over ice with a sprig of fresh mint, it is genuinely one of the most satisfying things you can make when the weather turns warm.
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Learn more →Ingredients
4 servings
- 2 large raw green mangoes (about 1.5 lb total)
- 3 cups water, divided
- ½ cup sugar
- 1 tsp cumin seeds
- ½ tsp black salt (kala namak)
- ¼ tsp regular salt
- ¼ tsp ground black pepper
- ¼ tsp ground cardamom
- ¼ cup fresh mint leaves, loosely packed
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Place the whole raw mangoes in a medium saucepan and add 2 cups of the water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–20 minutes, until the skin is wrinkled and the flesh feels completely soft when pierced with a knife.
- 2
While the mangoes cook, toast the cumin seeds in a small dry skillet over medium heat for 1–2 minutes, stirring frequently, until fragrant and a shade darker. Transfer immediately to a plate to stop cooking, then grind to a coarse powder using a mortar and pestle or the back of a spoon.
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