Seed Oil Free Vegan Aam Panna
This tangy, cooling drink is a beloved North Indian summer staple, and this version is as vibrant and refreshing as it gets. Raw green mangoes are simmered until silky soft, then blended with toasted cumin, black salt, cardamom, and fresh mint into something that tastes genuinely complex — bright, earthy, a little smoky, and deeply satisfying. The whole thing is built from whole fruits, spices, and water, so there's no hidden refined oil lurking anywhere in the glass. Toasting the cumin seeds in a dry skillet before grinding them is a small step that makes a noticeable difference, coaxing out a warmth that ties every other flavor together. The fine-mesh straining step gives the finished drink a silky, pourable texture that feels polished without any extra effort. You can dial the consistency thinner for a light, icy refresher or keep it more concentrated for something closer to a flavor-forward cooler — both are excellent poured over a tall glass of ice with a sprig of mint on top.
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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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