Peanut Free Vegan Aam Panna
Raw green mangoes are the star here, simmered until their flesh turns silky soft before being blended into a vibrant, cooling drink that's tangy, lightly sweet, and deeply aromatic. Toasting the cumin seeds before grinding them unlocks a warm, smoky depth that plays beautifully against the sharp brightness of the mango and the cooling lift of fresh mint. Black salt — kala namak — is the secret weapon, adding that distinctive savory, slightly sulfurous note that makes this drink taste unmistakably authentic rather than just like mango juice. The whole thing comes together in a blender and strainer, no special equipment required, and you can dial in the consistency anywhere from a concentrated sipper to a light, icy refresher. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or cross-contamination anxiety to worry about — just clean, whole-food goodness. Serve it over a big pile of ice with a sprig of mint and it's the kind of drink that immediately transports you somewhere warm and festive.
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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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