Make an easy sweet, tart, and unusual Green Mango drink in your Instant pot. This easy raw mango recipe is refreshing and can be served a drink or as dessert.
I'm quite sure that the only way you've ever had Panha before, is either because you are Maharashtrian, know someone who is, or grew up in India.
That makes it even more fun for me to share this Aam ka Panha with you. Not only is it delicious, it's something your family and guests will find new and unusual.
What is Panha / Panna?
Aam Panna (or Aam Panha) is a lovely drink recipe that uses raw green mangoes to produce an unusual, but deliciously sweet and tart cooler. It is quite refreshing and is great for beating the heat.
It usually contains raw mangoes, and an variety of other spices, such as mint leaves cumin, black salt, or even black pepper.
It is a classic favorite during the hot summer months, and if you haven't had a glass of this green mango drink over ice, you'd missed out on a great pleasure.
Do I Need Ripe Mango For This Recipe?
No. I know it sounds crazy since there aren't many things you want to use unripe mango for. However, this is exactly what you need to make this Panha. The tartness from the unripe mango is what makes this recipe so delicious.
So you want tart, hard, green mangoes for this Aam Panha recipe.
How To Make Panha
What follows could only ever be loosely called a recipe. This is because raw mangos vary in their tartness, as well as in the pulp they produce. I'll try to give some guidelines, but this is very similar to making lemonade at home.
You add, taste, you add some more. This is also a very rich Aam ka Panha, and I'd either dilute it considerably or serve in little half cups as dessert.
- Cook sliced green mangoes in your Instant Pot for 10 minutes, using the Pot in Pot Method. Release pressure naturally.
- Squeeze out the pulp, push it through a strainer.
- Add sweetener and cardamom and mix. Add water to dilute and serve over ice.
How to Serve Aam Panha
- As a drink. This recipe yields a nice, thick concoction which keeps very well in the fridge for weeks on end. I like to place mine in mason jars, and put it away. So when you're ready to serve it, pour in about 1/2 cup of the green mango syrup or panha, fill the glass to the top with ice, and then pour in some cold water. and voila! Mango-ade!
- With soda. Again, not conventional but utterly delicious. Use soda water in place of the water above and you'll have a pretty little glass with bubbles in it.
- As a dessert. This is not conventional. But I find little shot glasses of the mango concentrate are a great way to end a meal. I have also been known to dip a little bit of naan or chapatti into it during my meal!
Tips and Tricks for Making Instant Pot Green Mango Drink
- Use unripe green and tart mangoes. Rock hard mangoes are not good for much else--but they are most excellent for this drink.
- I find it easier to peel the mango before cooking, but you can leave the peels on and remove them from the cooked mangoes.
- Mangoes vary in their tartness so you may need to add a little more sweetener. You want a pleasing combination of sour and sweet in your Panha.
- You can use either Splenda, Truvia, Erythritol, sugar, or brown sugar in this recipe. If you can find Indian Jaggery or Mexican piloncillo, that adds a lovely smoky taste to this raw mango drink.
- I like to add salt to offset the sweet and tart tastes. You can also add ground cumin or black salt to it.
- Some people use a few crushed mint leaves to flavor the mango and it's quite delightful. I'd suggest you use either mint or ground cardamom. But not both.
If you like this Aam ka Panha recipe, make sure you share with your friends and family on Facebook and Pinterest so they can enjoy it too.
Ingredients
- 1 (1) green mango, unripe and hard
- 1/3 cup (0.33 g) Truvia, or sugar
- 1-2 teaspoon (1 teaspoon) ground cardamom seeds
- 2 cups (500 g) Water, (adjust as needed, see note)
Instructions
- Slice the raw mango and place inside a container with an additional 1/4 cup of water. Cover tightly with foil.
- Into the inner liner of your Instant Pot, add 2 cups of water and place a trivet in the liner.
- Cook the sliced mango on High Pressure for 10 minutes and let it release pressure naturally. Check to see if the mango is soft and pulpy; if not, cook again for a few more minutes.
- Once the mango is cool, pull off the peel and get ready to get messy, or better still, ask your kids to help. Squeeze off all the pulp you can off the peel and the seed. Use whatever cooking water remained in your PIP container.
- Push this pulp through a wire mesh strainer being sure to get all the last little bits of it.
- Add sweetener or choice and cardamom and stir well until the sweetener is completely dissolved.
- I had 1 cup of pulp to which I added 1/3 cup of Truvia baking blend, and to this, I added 2 cups of water plus 1/2 cup of ice. Depending on the tartness of the mango, you may have to adjust this.
- Serve in 1/2 cups as a dessert drink, or dilute more and serve as "mango-ade"
- Mangoes vary in their tartness so you may need to add a little more sweetener. You want a pleasing combination of sour and sweet in your Panha.
- You can use either Splenda, Truvia, Erythritol, sugar, or brown sugar in this recipe. If you can find Indian Jaggery or Mexican piloncillo, that adds a lovely smoky taste to this raw mango drink.
- I like to add salt to offset the sweet and tart tastes. You can also add ground cumin or black salt to it.
- Some people use a few crushed mint leaves to flavor the mango. Use either mint or ground cardamom. But not both.
- As a drink. This recipe yields a nice, thick concoction that keeps very well in the fridge for weeks on end. I like to place mine in mason jars, and put it away. So when you're ready to serve it, pour in about 1/2 cup of the green mango syrup or panha, fill the glass to the top with ice, and then pour in some cold water.
- With soda. Not conventional but utterly delicious. Use soda water in place of the water above and you'll have a pretty little glass with bubbles in it.
- As a dessert. This is not conventional. But little shot glasses of the mango concentrate are a great way to end a meal.
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Nutrition
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Originally published June 10, 2017
cARA
i AM STILL NEW TO MANGOES (lOVE THEm)--BUT WHEN YOU SAY gREEN MANGOS, DO YOU MEAN UNRIPE?
URVASHI PITRE
Yes I mean unripe mangos 🙂
Hélène
I like the lemonade analogy. This IS mango-ade! Except we dont strain the pulp in lemonade. Im going to try it with the half the mango left unstrained, as yes, I know mango will be much more pulpy.
Awesome Indian drink recipes!
URVASHI PITRE
You will actually still get pulp with the method I've listed. If will just be smooth and not stringy. I'm not sure how to describe it other than to say there's a thickness to the drink, some body from that pulp. It probably depends on the mango but unstrained may give you fibrous string vs smooth pulp. I'm sure it will taste good either way because Mango! 🙂