Gluten Free Vegan Aam Panna
Raw green mangoes are the star here, simmered until their flesh turns silky soft before being blended into a vibrant, tangy concentrate that tastes like summer in a glass. Every single ingredient in this drink — from the whole mangoes to the warming spices — is naturally free of gluten, so there's no swapping or substituting required. What makes this version especially satisfying is the layering of flavors: toasted cumin adds a smoky depth, black salt (kala namak) brings that distinctive savory edge, and fresh mint lifts the whole thing with a cool, herbal finish. The straining step is worth the extra minute — it gives you a silky-smooth drink with none of the fibrous texture that can make homemade fruit drinks feel rustic in the wrong way. You can dial the consistency up or down using the reserved mango cooking water, which means the same batch can go from a bold, concentrated sipper to a lighter, more refreshing pour depending on your mood. Serve it over ice on a hot afternoon and it genuinely rivals anything you'd find at a restaurant.
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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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