Lactose 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's tangy, earthy, and just sweet enough to keep you coming back for more. Kala namak gives it that signature savory depth you won't find in any store-bought drink mix, and the fresh mint lifts the whole thing with a cool, herbal finish. Since every ingredient here is naturally plant-based, there's no dairy to worry about — this is one of those recipes that's completely free of lactose without any substitutions or compromises. You can adjust the consistency by stirring in more of the reserved cooking water, making it as light or as concentrated as you like. Serve it over a big glass of ice on a hot day and it genuinely tastes like something you'd get from a roadside stall in the middle of summer.
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!