For the mango pulp:

2 raw green mangoes
2 cups of water


For the mint chutney

1 cup washed and chopped fresh mint leaves
1 cup washed and chopped fresh coriander leaves
1 - 2 chopped green chillies
1/2  tsp of black salt ( optional)
1/2 tsp salt
1/2 tsp cumin seeds
1/2 chopped tomato
2 tbsp of lemon juice


For the aam panna:

2 tsp roasted cumin powder
2 tsp black salt ( optional)
1 tsp sugar ( optional)
2 tbsp tamarind paste or sweet tamarind chutney
1 tsp red chilli powder
5 cups of water
1  1/2 tbsp of besan boondi ( fried gram flour balls available in all leading supermarkets in roastary or Namkeen section)

For the mango pulp:

1. Wash the green mangoes and pressure cook them with 2 cups of water for 15 minutes.
2. When the pressure cooker opens, let the mangoes cool down.
3. Peel off the skin of the mangoes and scoop out their pulp.
4. Blend the mango pulp with 1  1/2  cup of water in a blender.
5. Strain the pulp using a soup strainer. Remove the fiber left on the strainer.
6. The pulpy liquid is ready to be used for the aam panna


For the mint coriander chutney:

1. Grind all the chutney ingredients in a chutney grinder into a smooth fine paste.
2. Add lemon juice. you can add water if the chutney is too thick.
3. Chutney is ready to be used.


For the aam panna:

1. Take 5 cups of water in a large bowl or a jug.
2. Add the strained mango pulp and mint coriander chutney.
3. Add roasted cumin powder, black salt ( optional), sugar ( optional), tamarind paste or sweet tamarind chutney and red chilli powder.
4. Mix well and refrigerate it for cooling.
5. Just before serving garnish it with besan boondi and fresh mint leaves.

1. This aam panna is versatile and can be used as pani puri pani.
2. The sweatness to the aam pani can be brought by either adding sweet tamarind chutney or the pulp of a ripe mango or just the sugar granules.
3. It can be served to the guest in small cocktail glasses or beautiful stone beer glasses as cool drinks.