Shellfish Free Vegan Aam Panna
Raw green mangoes are the star here, simmered until the skin wrinkles and the flesh turns completely soft before being blended into a cooling, tangy concentrate. The combination of black salt, toasted cumin, cardamom, and fresh mint gives this drink a deeply layered flavor that is savory, sweet, and refreshing all at once — nothing like the sugary drinks you might find bottled at the store. Toasting the cumin seeds in a dry skillet before grinding them is a small step that makes a big difference, coaxing out a warm, smoky depth that ties the whole drink together. Every ingredient here is entirely plant-based and naturally free from any seafood or shellfish concerns, so there is nothing to second-guess when you are serving a crowd with mixed dietary needs. You can adjust the consistency by stirring in more or less of the reserved mango cooking water, making it a light sipper over ice or a bold, concentrated flavor bomb depending on your mood. Poured over a glass full of ice and finished 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!