Nightshade 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 tartness of the unripe mango pulp is balanced by sugar, warming cardamom, and freshly toasted cumin — that extra step of dry-toasting and grinding the cumin seeds makes a noticeable difference in depth and aroma. Black salt (kala namak) gives the drink its signature slightly sulfurous, savory edge that sets it apart from any ordinary fruit drink. Every ingredient here is naturally free from nightshades, so there's no need to swap or substitute a single thing — just cook, blend, and strain your way to a gorgeous pale-green pitcher of something special. The fine-mesh straining step keeps the texture silky smooth, and you can dial in the consistency with the reserved cooking water depending on whether you want a light sipper or a more intense concentrate. Poured over ice with a sprig of fresh mint, this is the kind of drink that makes a hot afternoon feel genuinely manageable.
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!