Aam Panna with Lemongrass

Prep Time: 10 min Cook Time: 25 min

Aam Panna with Lemongrass

Prep Time: 10 min Cook Time: 25 min

About This Recipe

In the blazing yellow heat of the high Indian summer, aam panna is a gloriously cooling green drink made of unripe mangoes, spices, salt, and sweeteners. Dehydration is a constant danger in hot climates, and over time, Indians have developed a range of cooling beverages to deal with this. A homegrown electrolyte booster, aam panna has variations across India, but a jar of the concentrate is often on hand anytime a guest comes in from the sun. Offering someone the liquid relief of a cold drink on a hot day is a special way to connect and resonates with so many cultures around the world. I add lemongrass for that little something extra!

The Benefits

Raw mango is traditionally regarded as a cooling ingredient in India. In Ayurveda it is recommended for gut issues and it’s also rich in calcium and vitamins A and C — all great for skin, hair and bones. It also has compounds such as zeaxanthin and beta-carotene to protect against age-related macular degeneration and could protect against prostate cancer. The citral in lemongrass has antifungal and antimicrobial properties, and the plant also contains quercetin, kaempferol, and other antioxidant and anti-inflammatory compounds. As a diuretic, it can help flush toxins and maintain digestive health. Aam panna can prevent dehydration and maintain electrolyte balance.

Note: For a perfectly balanced glass of aam panna, add 150 ml of the concentrate to 200 ml water to make the drink. This recipe will give you 5 tall glasses. 

Equipment: Pressure cooker (optional), blender


5 to 10 servings
  • 2 to 3 (500 g) unripe green mangoes
  • 1 stalk of lemongrass
  • 4 cups water
  • 2 tsp Indian black salt
  • 2 tsp ground cumin
  • 1 cup (190 g) organic jaggery
  • ½ to ¾ cup fresh mint leaves


  1. Step 1
    Rinse the mangoes and place them in a traditional pressure cooker. Smash the bulb of the lemongrass and add it in as well. Add the water and pressure-cook over medium heat for 2 to 3 whistles. Let the steam release naturally from the pressure cooker. Alternately, boil the mangoes and lemongrass in a stock pot until soft enough that a toothpick goes through easily. Remove the mangoes and let cool.
  2. Step 2
    Once the mangoes are cool enough to handle, use your hands or a spoon to remove the pulp into a blender jar or food processor. Compost the skin and any seeds.
  3. Step 3
    Add black salt, cumin, jaggery, and mint to the mango pulp and blend until smooth. Use leftover water from the pressure cooker or stock pot if necessary to help get a smooth but thick concentrate. Taste and adjust spices, salt, and sweetener, if needed.
  4. Step 4
    Store the aam panna concentrate in the fridge in an airtight glass jar for up to a month. To serve, add 3 to 4 Tbsp of concentrate to a glass. Add ice cubes and fill the glass with chilled water. Stir to combine. Garnish with fresh mint leaves.

Substitutions: Use your preferred sweetener to taste.