Welcome the scorching Indian summers with a glass of chilled Aam Pora Shorbot! This traditional Bengali recipe, also known as Aam Panna, is hands-down the most refreshing drink to cool you off during those sweltering summer days. When the first green mangoes hit the markets, it’s the perfect time to whip up this tangy, sweet mocktail that’s a must-try for mango lovers everywhere.
While much of the world basks in spring, back in India, we already feel the heat as summer rolls in with a vengeance. The days grow longer, and the temperatures climb higher. What better way to tackle this relentless heat than with a smoky green mango drink that’s as delicious as revitalizing?
Why this Aam Panna Recipe in Bengali style is special
So, what sets this Aam Pora Shorbot recipe apart? It’s all about the process! We roast green mangoes over an open flame, giving them a unique smoky flavor that you won’t find in just any summer drink. Once the charred skin is peeled away, the soft pulp gets blended with roasted cumin powder, rock salt, and a generous helping of sugar. The result? A concentrated mix that’s bursting with flavor and ready to transform into a thirst-quenching summer cooler.
A trip down the memory lane
Some tastes instantly take us back to simpler times. I can still picture myself as a kid, trudging home from school in the blazing heat of May and June, eagerly waiting for my mom to hand me a glass of icy aam panna sherbet. She’d always tell us to take it slow—sit under the fan, sip it gradually, and let the sweat dry off while the drink’s perfect mix of sweetness and tang soothed us from the inside out. Those moments are pure nostalgia in a glass.
Aam porar shorbot recipe ingredients
- Green Mangoes (aka Raw Mangoes)
- Sugar
- Rock Salt
- Cumin Seeds (dry roasted and ground into a fine powder)
- Mint Leaves (optional, for a fresh garnish)
How to make aam pora shorbot
Let’s get started with this classic Bengali aam panna recipe. Follow these simple steps:
- Roast the mango: Hold the green mango over an open flame until the skin turns black and hard. This roasting step is key to that signature smoky taste.
- Cool It down: Pop the roasted mango into a bowl of water and let it cool completely.
- Peel and Prep: Once cooled, peel off the charred skin and toss it. Scoop the pulp from around the seed and add it to a blender.
- Blend the Magic: Toss in the sugar, rock salt, and roasted cumin powder. Adjust the amounts to suit your taste—more sugar if your mangoes are super tangy!
- Puree It: Blend everything until it’s silky smooth.
- Store It: Pour the concentrate into a bottle and stash it in the fridge.
- Serve chilled: When you’re ready, dilute the concentrate with water (it can make about a liter of sherbet, depending on the mango’s tanginess). Serve it ice-cold, with a sprig of mint if you’re feeling fancy.
Storing and Serving
I loved watching my mom make this green mango sherbet in big batches. She’d roast a bunch of mangoes, blend them into a concentrate with just the right balance of flavors, and store it in the fridge for whenever we needed a quick refresh. That bottle never lasted long—we’d polish it off in no time, and she’d be back at it as long as green mangoes were in season. It’s the kind of tradition that makes this drink so special.
Plus, here’s a cool tip: don’t throw out the mango seeds! They’re often saved and rubbed on the soles of the feet or forehead (especially the temples) as a traditional remedy for heatstroke. It’s little tricks like these that add even more charm to this beloved recipe.
In many Bengali households, whipping up a batch of aam pora shorbot concentrate is a weekly ritual. That unbeatable smoky flavor makes it a go-to summer drink for a reason.
Spotting the season’s first raw mangoes in the supermarket always hits me with a wave of nostalgia. I grabbed a couple right away, already dreaming of this aam porar shorbot. With one mango, I’ll recreate this childhood favorite, and with the other, maybe I’ll try another green mango recipe from my stash.
More kacha aam recipes
- Toker Dal or Bengali Green Mango Dal
- Bengali Kacha Aam diye Motor Dal Recipe
- Aam Jhol or Bengali Green Mango Chutney,
- Kacha Aamer Chutney (Chatni) or Green Mango Chutney
- Mango Pickle Recipe with Green Chilies & Garlic
More summer drink recipes
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This Bengali Aam Panna or Aam Pora Shorbot is refreshing and organic summer beverage that keeps our body healthy and cool.
- 1 Green Mango
- 1/4 cup Granulated Sugar Adjust as per the sourness of the Mango
- 1 tbsp Rock Salt
- 1 cup Water
- 1 tsp Roasted Cumin Seed Powder
Char the Green Mango over the flames till the outer skin become hardened and black. Let this sit in a cup of drinking water for a while till it cools inside out.
Once it has cooled down completely, peel the hardened black skin and discard it. Remove the flesh around the seed and put it in a blender.
Add rest of the ingredients in the smoked mango flesh in the blender and blend it till smooth.
Bottle it and keep it in the refrigerator. This pulpy concentrate (depending upon the tangyness of the green mango) can very well make a litre of sherbet when diluted.
Serve chilled.
Recipe Video
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