This tangy green mango cooler is a sweet and sour drink that’s absolutely refreshing. Instant Pot Aam Panna is thirst-quenching, body cooling and tastes delicious!
This green mango cooler is so refreshing! It’s the drink you’re going to want to make during a heat wave. Think of it as the Indian version of lemonade, only instead of lemons, this recipe calls for another sour fruit: unripe green mangoes.
The green mangoes are the reason this recipe calls for an instant pot. Green mangoes are practically as hard as rocks – and steaming them in a pressure cooker is a quick and hands off way to cook them. If you don’t have an instant pot, you can just boil them in water.
Once the green mangoes cool down, remove the pulp and toss it into a blender with water, sugar and spices. Chill the juice and once it’s nice and cold, pour it over ice and enjoy one of the best Indian drinks ever.
When making aam panna, you’ll want to use a few spices to give it the right flavor: roasted cumin powder, black salt and salt. The first two spices are very unique in flavor and can be overpowering if you’ve never had them before.
I love these spices in aam panna BUT if you are making this for kids or for people who aren’t used to these kinds of spices then I suggest making the drink sans spices and adding them to individual glasses to taste.
I hope you love this sweet and sour green mango cooler! Trust me when I say this Indian summer drink hits the spot and will help keep you feeling cool on the hottest summer day.
If using a stovetop:
- Boil the green mangoes in hot water for 30 minutes or until tender then proceed to step 4 below.
Instant Pot Directions:
- Using a knife, make several small slits in the mangoes.
- Add 2 cups water into the steel inner pot, then place a steamer basket or the wire rack that came with the pressure cooker into the pot. Place the green mangoes on top of the rack.
- Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Allow the mangoes to cool down, then remove the peel.
- Place the pulp into a blender along with the 4 cups of water, sugar, black salt, roasted cumin powder and salt and blend until smooth. Taste the drink and add more spices according to taste.
- Pour this drink into glasses filled with ice. Sprinkle a little roasted cumin powder on top if desired and garnish with a fresh sprig of mint.
- You may need to adjust the cook time depending on the size of the mangoes.
- If you are making this for kids or for people who aren’t used to the spices listed then I suggest making the drink without the spices and adding them to individual glasses to taste. This way those who don't like the taste of the spices can still enjoy the drink.
- To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.