Thirst Quenching: Mango Drink (Panna / Gurh-amba)

It is made almost like Panna except that no saffron is added and it is more sweeter.


Un-ripened mangoes 4 medium sized
Sugar 2 cups
Water  1 litre
Black pepper
Black salt
Mint leaves


Wash and wipe the mangoes and roast them over a gas stove - Skin of mangoes should almost get charred, and its inside, soft and pulpy. Let them cool, and then peel off the skin. Now, scrape all the pulp from the seed. Add water, sugar, salt, black salt, black pepper in the blender and blend with lots of ice – adding more water if you find it too thick. Garnish with mint leaves and serve!

*You can also scrape the pulp and freeze in and use it again when needed, (blending) diluting it with water.
* You can also add a pinch or roasted Aniseed/fennel seeds and chili powder for flavor.
*Instead of roasting them over a gas stove, you can also boil the mangoes till they become soft, and then use the pulp.
*You can have the drink in any way you want, either thicker in consistency or thinner. You can always add/subtract the water from the recipe.


  1. Oh I love how you bring forth the traditional drinks! :)

  2. The moment I saw this, my mouth watered. I just couldn't wait to get my hands on unripened mangoes to try making it myself, but kept on procrastinating. Today, when out shopping for fruits and vegetables, I saw some unripened mangoes for sale and immediately recalled this drink. Needless to say, I bought 5kg of them.

    I couldn't wait to get back home. Upon my arrival, I immediately selected around 1 kg of mangoes for my first attempt and started wrestling with them to soften them. Once they had been pressed, punched, beaten, kneaded and rolled against the marble to my satisfaction, I proceeded to the next step i.e. scorching, and that's when things went downhill.

    While attempting to scorch them, each one of them exploded - not completely but at a few points, and then the juices and pulp went dripping all over the fire. The cooking range became a mess, and so did my white shirt. Plus in the end, I could not succeed in completely scorching the skin of a single mango, as it'd get excessively burnt in some regions and only turned from green to a dark brownish yellow for the most part. I feared losing all the moisture in the mangoes and thus decided not to continue attempting to fully char them.

    Then I took a break, left the mangoes to cool and came here to post my response. I don't know if I messed up by overdoing the softening of the pulp, or if there was something wrong with the mangoes themselves.

    I will continue with the rest of the procedure and will post on the final result again in a few minutes.

  3. So much for posting a response in a few stuck with more important matters.

    In any case, I proceeded anyway from where I had left and the result isn't bad at all. I also added a piece of cinnamon bark to it while boiling and it added to the flavor.

  4. You definitely over-did the softening part. You just had to soften them a bit. And yes, mangoes do squirt the juice but it's not as disastrous as it happened with you.

    Anyhow, we do have an alternative if the scorching idea doesn't suit. You can brush the skins of mangoes with a little oil, put them on tawa, cover them with a lid and broil them on a very, very low heat till they are softened throughout - for about an hour. Then let them cool, scrape the pulp and directly blend with water and sugar. No need to boil.

  5. Looks quite refreshing!

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Comments are appreciated! :)

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