Hazelnut Free Vegan Aam Panna
Aam panna is a classic Indian summer cooler made from raw green mangoes, and this version is as refreshing and vibrant as the original. The mangoes are simmered until completely soft, then blended with toasted cumin, black salt, cardamom, and fresh mint into a concentrate that is tangy, earthy, and just a little sweet all at once. Toasting the cumin seeds before grinding them is a small step that makes a big difference, coaxing out a warm, smoky depth that balances the sharp brightness of the raw mango pulp. Black salt — kala namak — gives the drink its signature savory edge, the kind of complexity that makes you keep reaching for another sip. Every single ingredient here is naturally free from tree nuts, so there is no label-checking or substitution stress involved. You can adjust the consistency by stirring in more of the reserved cooking water, making it a light, icy sipper or a bold concentrated pour over ice. Serve it cold with a sprig of fresh mint and it looks as good as it tastes.
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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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