Soy Free Vegan Aam Panna
This tangy, cooling drink is a beloved North Indian summer staple, and this version captures everything that makes it so refreshing — tart raw mango, warming toasted cumin, fragrant cardamom, and the funky depth of black salt all blended into one gorgeous green-gold sip. The mangoes are simmered whole until completely soft, which makes the pulp easy to scrape and gives the drink a naturally silky body without any thickeners or additives. Toasting the cumin seeds before grinding them is a small step that pays off big, adding a smoky, nutty note that balances the sharp acidity of the unripe mango beautifully. Fresh mint leaves go straight into the blender, so every glass carries that bright herbal lift. The whole recipe is built from produce, spices, and sugar — nothing processed, nothing hidden — which makes it genuinely easy to trust for anyone navigating soy sensitivities, since soy has a way of sneaking into packaged drinks and flavored syrups. You can adjust the consistency with the reserved cooking water depending on whether you want a bold concentrate or a lighter, more diluted refresher. Serve it over plenty of ice on a hot day and it will disappear fast.
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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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