Easy Peasy-Non Messy-One Pot Aam Panna

Aam Panna… one of the best thirst quenchers… full of taste and with innumerable benefits too.

Aam Panna


Do you know that aam panna in itself is excellent for sugar patients due to its low glycemic index? It is the sugar which makes it culprit.

As I have mentioned in my earlier posts too, when it comes to beat the heat then nothing tops better than our traditional drinks. Along with Thandai, Buttermilk, bael ka sherbet, falsa sherbet, Nimbu Pani joins in another popular drink made almost in every house and that is Aam Panna.

Some other summer coolants which you may like are:

Thandai (from homemade sugar-free thandai powder)

Bael ka Sherbet

Falsa Sherbet

Aam Panna, made from raw mangoes, is full of flavour and is considered best to beat heat stroke. It is also simple to make except that you need to mash the raw mangoes after they are boiled. When it is so commonly made then why am I sharing its recipe here?

This is because I have few things to share through this post. Firstly, I will simplify further this otherwise easy recipe. Secondly, I will share another magical ingredient added to this panna. And last but not the least, there is good news for diabetics. Yes, I have something for you too by making sugar free aam panna

Till now, I have been making aam panna the usual traditional way, that is boiling the raw mangoes, squeezing out the pulp, dilute it with water, add sugar & spices and lots of ice and slurp it. This method is also easy and simple but now I have found a much easier way.

Actually, just 2 days back, I was chatting with my husband’s aunt, Mrs Sarla Mittal. Amidst many other talks, she shared this method of making aam panna with me. The method immediately clicked and appealed to me. And the very same day, I tried it and was very happy with the result. The result was more or less same as my earlier preparations but the method involved less labour and was mess free too. Also, you can say that it is a one-pot method. All you need is just one pressure cooker and that’s it. No strainer, no big bowls… nothing. And what else do we want?

Aam Panna

What actually is the method? Well, pretty simple. In this method, we peel the raw mangoes, chop them roughly and then boil these. Once boiled, mash them up in the blender or using a hand blender in the pressure cooker itself. Dilute it, sweeten it and serve after adding lots of ice or chilling in the refrigerator.

You can serve it just as it is also. But I add one magical ingredient to it which takes my aam panna to an altogether different level. And that magical ingredient is mint. And please, do not add dry mint. Instead, grind mint leaves and add that paste to the cooled raw mango paste. Flavour and aroma of fresh mint paste are mind-blowing. If you had been adding dry mint till now then you have to try this version.

And then comes the sugar-free part. There is good news for the sugar patients. As you know, raw mango, having low glycemic index is good for diabetics but it is the sugar that makes this healthy aam panna the culprit. If you can have it without sugar than nothing like it. Now, to make it sugar-free you can add jaggery powder also. I recently tried aam panna made with jaggery too but frankly didn’t like much but definitely a boon for diabetics. And then I tried it with stevia. Stevia, a zero calorie and natural sweetener, which mother nature has given us. Stevia is a plant and its leaves are naturally sugar. The way, neem leaves are bitter similarly stevia leaves are sweet. Stevia is now available in many forms, like dried leaves, powder form and drops. Nowadays, I have dried leaves. I powder these leaves and store it and use it in my husband’s tea, coffee etc. And these same powdered leaves, I added in the aam panna and the taste was wonderful. Other than my husband, I served this sugar-free panna to someone who is also a diabetic and even she relished it. So, try it. Stevia is a boon for sugar patients. Even non-sugar patients can have it and thus avoid the usual sugar. I too enjoy it very much.


So, I hope now it is clear as to why I have come up with this post.

Before we go to the main recipe, just a few things about aam panna. Aam panna, a wonderful thirst quencher, comes with loads of benefits too. It is a great rehydration drink and maintains electrolytic balance in our bodies which is disturbed due to excessive sweating in summers. Benefits of aam panna are:

  • Rehydrates our bodies and maintains electrolytic balance.
  • Regulates digestive process and cure ailments like diarrhoea, piles, gastroenteritis, and constipation.
  • As raw mangoes have a low glycemic index, therefore, they are good for diabetics, provided no sugar is added to it.
  • It is rich in vitamins A, B1, B2, B6, C, niacin, iron, and folates. One glass of aam panna fulfils daily need of iron in our bodies. You can read more about the benefits of aam panna here.

Aam Panna

Now let us the see the method of making Aam panna in detail.

Preparation Time: 5 Minutes

Cooking Time: 15 minutes

Yields: 1 litre


250 g Raw Mangoes

1/2 Cup Powdered Sugar (Or 1 teaspoon Stevia powder)

1/4 Cup (25 g approx) Mint leaves

1 Teaspoon Roasted Cumin Powder

1 Teaspoon or as per taste Salt

1 Teaspoon or as per taste Rock Salt (Kala Namak)


  1. Wash, peel and chop raw mangoes.
  2. Add little water and boil these in the pressure cooker for just one whistle.
  3. Mash the pulp using a hand blender or in the mixer.
  4. Grind mint leaves and puree them into a fine paste.
  5. Once the raw mango pulp cools down, add mint paste, roasted cumin powder, salt, rock salt and sugar.
  6. Add water. Normally, 250 g of raw mangoes yields 1 litre of panna.
  7. Chill it in the refrigerator.
  8. Add lots of ice cubes and serve.


  1. Since the raw mangoes are peeled and diced too, therefore, gets boiled in just one whistle.
  2. If using a hand blender then mash it immediately after boiling. If using mixer then let the pulp cool down first.
  3. Grind mint leaves at the time of adding it to the pulp. The mint paste turns black if prepared in advance.
  4. Adjust the quantity of mint as per your taste.
  5. You can store the pulp after adding mint paste, sugar and spices.  Store it as it is in the pulp form in the refrigerator and add chilled water at the time of serving.

Sugar-Free Aam Panna

If you are making sugar free aam panna then the process remains exactly the same as mentioned above. Only in place of sugar add 1 teaspoon stevia leaves powder. For 250 grams raw mangoes, I used 1 teaspoon stevia powder. Alternatively, boil stevia leaves powder in a just1/4 cup of water. When it cools down, pass it through a filter and add the water to the aam panna. For best results, leave it for an hour or so after mixing stevia powder so that it seeps in fully.

You can add jaggery powder too. Add jaggery powder immediately after boiling raw mangoes so that it dissolves properly.

Detailed Recipe of Aam Panna with Step By Step Pics

(I made using 1/2 kg raw mangoes and divided it equally in 2 pitchers, one with sugar and the other with stevia)

Wash raw mangoes.

Aam Panna

Peel and roughly chop the raw mangoes.

Aam Panna

Add little water and pressure cook for just one whistle.

Aam Panna

Aam Panna

Puree it using a blender. I used my hand blender so that no additional utensil was required.

Aam Panna

Take mint leaves and puree them in the blender.

Aam Panna

Add mint puree, salt, rock salt, roasted cumin powder.

Aam Panna

Add water.

Aam Panna

Aam Panna

(at this stage I divided it into 2 lots). Add sugar or stevia powder.

Aam Panna

Aam Panna

Chill in the refrigerator.

Aam Panna

Add ice cubes and serve.

Aam Panna

So how did you like this method of making aam panna. Do let me know through your comments and pics. You know your feedback fuels my enthusiasm to post more good content.

Some other raw mango preparations you may find interesting are:

Green Mango Salad

Raw Mango Preserve (Aam Ka Murabba)

Do share pics of your creation either here or on Instagram and tag me as #samirasrecipediary. Also, let’s connect on FB  or  Google+  or Pinterest.


Happy Summers,


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