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A mason jar with aam panna or green mango drink with a slice of lemon, and a stainless steel straw in it. Behind the mason jar is a bottle filled with aam panna, and a raw green mango.

Aam panna | Kairi sharbat | Green mango drink

Aam panna or kairi sharbat is a refreshing drink made from kairi or unripe green mangoes, sugar and spices. It is a popular drink in India and Pakistan and an effective remedy to prevent heat and sunstroke in the summer.
Course Beverages, Drinks
Cuisine Indian, North Indian, Pakistani
Keyword Summer Drinks, Summer Mocktails
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Calories 150 kcal

Ingredients

  • ½ kg kairi / keri / unripe green mangoes – see note 1
  • 2 cups granulated sugar
  • 1 teaspoon roasted and ground cumin seeds – see note 2
  • 1 teaspoon black salt – see note 3
  • Lemon for garnish (optional)
  • Mint leaves for garnish (optional)

Instructions

To make the aam panna / kairi sharbat / green mango drink:

  1. Peel the kairi / raw green mangoes and place with 1 litre of water in a stainless-steel pot.

  2. Bring to a boil, and then cook on low simmer till the kairi / raw mango is soft. This will take about 20 – 25 minutes.

  3. Remove the kairi / raw mangoes and remove as much as pulp as possible, discarding the seed. Blend the kairi / raw mango pulp with water using an immersion blender. Or let the mixture cool, and then blend in a blender.

  4. Place the blended kairi / raw mango mixture in the stainless-steel pot again, and add sugar.
  5. Cook on low heat till the sugar dissolves, and the mixture thickens. This will take about 20 minutes.

  6. Turn off the heat, and then add the roasted cumin powder along with the black salt. Stir through.

  7. Let the mixture cool, and then store in the refrigerator in clean bottles. Alternately, the aam panna / kairi sharbat can also be frozen in trays. Once the panna / sharbat is frozen, then the ice cubes can be kept in a ziploc bag.

To serve:

  1. Place 2 – 4 tablespoons of the aam panna / kairi sharbat in a glass and add cold water. Top off with ice cubes and serve cold. Start off with 2 tablespoons of concentrate and adjust to personal taste. Mint leaves and/or lemon juice can be added to give a different taste, and for garnish.

Recipe Notes

  1. Kairi / keri or kacha aam are easily available in Pakistani, Indian and Asian grocery stores. They start to become available about 1 – 1 ½ month before the mango season. In Pakistan and India, this is around mid-April and in Australia I was able to find them in late October and November which is the summer season down under. As the season progresses, the kairi / green mangoes will become riper and sweeter. If the kairi / green mangoes are on the tart side, adjust the amount of sugar accordingly. In case fresh aren’t available, there are frozen options in the Indian grocery stores.
  2. Roasted cumin powder: To make roasted cumin powder, dry roast cumin seeds in a small frying pan. Once toasted, grind them into a powder using a mortar and pestle or a spice grinder. I prefer to make my own, but it’s also available at Indian and Pakistani grocery stores in the spices section.
  3. Black salt: Black salt or kala namak can be purchased from Indian and Pakistani grocery stores, and can also be found in health stores as it has recently gotten popular as an ingredient in vegan cooking. If not available, substitute with half the quantity of regular salt.