Aam Panna or Aam Poda Shorbot is one of the most popular Summer Drink in India. Prepared with raw mango purée, it's refreshing and totally uplifts your taste bud. And it helps your tummy cool during those hot summer days.
Aam Panna | Aam Poda Shorbot
On a hot summer day, just water is very important, but it can get a little boring. So we find different ways to stay hydrate through healthy drinks.
Aam Panna is the term used in most part of India, while Aam Poda Shorbot is the West Bengal version.
The difference is that in most part of India, they would boil the green mango. While in West Bengal, we make the Aam Poda Shorbot by charring the green mango in open fire.
Charring definitely adds a subtle smoky aroma to the drink, which goes so well with the rest of the spices.
Ingredients you need for Aam Panna Concentrate
Fresh mint leaves
Chaat masala or Bengali Bhaja Moshla
HERE IS THE VIDEO of Aam Poda Concentrate
Aam Poda Concentrate
I prefer to make the Aam Poda Concentrate and save in a bottle in the refrigerator for couple weeks. The concentrate can then be used to prepare the simple Aam Panna drink, or use in a cocktail.
It can also be used to prepare popsicles or granitas.
If you enjoy spicy food and drinks, you can char couple green chilies along with the green mango.
What is black salt?
One key ingredient that goes in most of these summer coolers is black salt. Don’t go by the name because it’s more dark purple in color and when grounded, it turns into this lovely pink color.
It’s a type of rock salt that’s being infused with herbs and spices, which makes it quite medicinal.
It might not be easily available everywhere, in which case, plain salt or Himalayan salt would work too.
Whatever spices or herb you choose, just keep it low profile or else you will not be able to enjoy the flavor of fresh raw mangoes.
VIDEO OF AAM PODA SHORBOT
How to make Aam Panna / Aam Poda Shorbot
It's a very easy drink to make once you have the concentrate ready to be used.
Just add a couple spoon of the Aam Poda Concentrate along with ice cube, lemon slices and then pour either water or soda or sparkling water.
You can add more sugar or salt based on your tastebud.
I like to rim the glass with Tajin powder, and it helps to add that subtle heat at every sip.
Raw Mango Cooler (Aam Panna)
- 2 raw green mangoes
- handful of fresh mint leaves plus more to garnish
- zest and juice of 2 limes
- 1 tablespoon chaat masala or Bengali Bhaja Moshla
- ¼ cup Sugar (it depends on how sour the mangoes are and how much tart or sweet you prefer)
- 1 tablespoon black salt (can be substituted with normal salt)
- Char the green mangoes in open fire. This is typically done for the subtle smoky flavor. You can also choose to boil or steam the mango.
- Once done, cool completely and then peel the skin off.
- In a blender, squeeze the pulp of the mango. To that add the black salt, sugar, the spiced powder, and fresh mint. Blend to make the concentrated purée. Taste, and you may want to add more sugar or salt based on how you like the taste.
- Store the purée in a clean glass jar in the refrigerator.
- To prepare the Aam Panna drink or Aam Poda Shorbot.
- In a glass add a couple spoons of the mango concentrate, some ice cubes, lemon wedges and pour either cold water, sweet soda or sparkling water.
- Stir and enjoy!