Pecan 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 is meant to be. The mangoes are simmered until completely soft, then blended with toasted cumin, cooling mint, fragrant cardamom, and the distinctive depth of black salt — a combination that hits sweet, tangy, savory, and smoky all at once. Toasting the cumin seeds before grinding them is a small step that makes a noticeable difference, coaxing out a warmth that ties the whole drink together. The pulp gets strained into a smooth, jewel-green concentrate that you can thin to your liking, so it works equally well as a bold sipper or a lighter, ice-filled glass on a hot afternoon. Everything in this recipe is naturally plant-based and completely free of tree nuts, so there's no need to scan labels or worry about what might be hiding in a store-bought version. It's the kind of drink that tastes like it took serious effort but comes together with just a saucepan, a blender, and a handful of pantry spices.
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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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