Eggless Vegan Aam Panna
Raw green mangoes are the star here, simmered until the skin wrinkles and the flesh turns completely soft before being blended into a vibrant, cooling drink. The combination of black salt, toasted cumin, cardamom, and fresh mint gives this classic Indian summer cooler its signature depth — tangy, earthy, and refreshingly aromatic all at once. Toasting the cumin seeds in a dry skillet before grinding them is a small step that makes a big difference, coaxing out a warmth that balances the sharp tartness of the raw mango beautifully. Every single ingredient in this recipe is naturally free from eggs, so there's nothing to swap or second-guess — just straightforward, plant-based goodness from start to finish. Straining the blended mixture through a fine-mesh sieve gives the final drink a silky, clean texture that feels almost luxurious poured over a glass full of ice. You can dial the consistency up or down using the reserved mango cooking water, which means you're in full control of whether you want something light and refreshing or bold and concentrated. It's the kind of drink that tastes like it took serious effort but comes together with nothing more than a saucepan, a blender, and a handful of pantry spices.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!