Mango Panna | How to make Mango Panna | Aam Panna Concentrate | Recipe for Aam Panna

aam panna concentrate

mango panna

Mango panna also known by such names as aam panna or mavinakayi sherbat is a delicious and healthy drink. In summer, this beverage can help beat the heat. What's special about the taste of mango panna? The taste is lip-smacking, because it is sour and sweet.

Raw mango is the main item you need to make this juice or sherbat.

Food Fact
mango panna
Of the vitamins in raw mangoes, Vitamin C quantity is the highest. In 100 grams of raw mango, there is 36.4 milligrams of Vitamin C1.

In the recipe for aam panna, the credit for the superb taste of this drink goes to the ingredients like mango, jaggery, roasted jeera fine powder and pepper powder.

How do you make the mango panna or aam panna? First, you have to prepare the concentrate. Second, add a tablespoon of it to a glass of water and stir it well. And, voila, the mango panna will be ready!

Use jaggery instead of sugar, as the first sweetener is said to be beneficial for the health.

jaggery benefits
Read more about the jaggery benefits in the blog post.

After you prepare the aam panna concentrate, transfer it to a freezer-safe container and store it in the freezer. Take the container out when you need it and put it back into the freezer quickly to keep the concentrate in a good condition for more time.

The aam panna concentrate should remain unspoilt for about a year.

Visit the Indian Mango Recipes page for more mango, aam or mavinakayi recipes.

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Quantity: 1-and-1/4 cup aam panna concentrate


1. Kacha aam / raw mango / mavinakayi / mamidikaya 1, medium size, for 1-and-1/2 cup pieces
2. Jaggery pieces, 1 cup or to taste
3. Roasted jeera powder, fine, 1 teaspoon
4. Black salt / kala namak, powder, 1 teaspoon
5. Black pepper powder 1/4 teaspoon
6. Water 3/4 cup

Aam Panna Concentrate

Mango Panna Video

1. Wash the mango.

Remove the top.

Remove the outer skin thinly.

Cut the mango into pieces.

Discard the seed.

If you are making a large quantity of the concentrate, cook whole mangoes. After these cool, remove the skin and squeeze the pulp.

Transfer the pieces to a bowl, which fits inside the pressure cooker.
2. Add about 3/4 cup of water to a pressure cooker.

Place the bowl.

Cook for 1 whistle.
3. Remove the bowl after there is no pressure in the cooker.

Place the bowl in a large utensil.

Add ice water.

Keep aside to cool.
Visually inspect the jaggery and remove any unwanted items.

Add all the items to a mixer jar.

Grind to a fine paste.

Aam panna concentrate is ready.
5. Transfer the concentrate to a freezer-safe box.

Keep the concentrate in the freezer till you are ready to use.

You can keep the aam panna concentrate in the refrigerator for about 2-3 weeks.

How to make Mango Panna?

1. Add about a tablespoon of the concentrate to a glass of water.

If you are using a large quantity of the concentrate and to mix it easily, grind it with water in the mixer.

Stir well.

Pour the mixture into another glass slowly to ensure that any sand in the jaggery stays at the bottom.
2. Mango panna, aam panna or mavinakayi sherbat is ready.

mango panna final

TIPS Mango Panna
1. If you do not like the taste of jaggery, use sugar.
2. Use raw mango(es) that are sour.