Aam Pora Sharbat | Bengali Aam Panna

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Ahoy To The Indian Summers With Aam Pora Sharbat. This Aam Panna drink or Bengali Aam Pora Shorbot is the most refreshing drink, perfectly suitable for the upcoming summer days. Mangoes are something that we look forward to every year and when the Green Mangoes hit the market first, it becomes an absolute must to make this green mango mocktail.

While the rest of the world enjoys the spring season, back home we are already feeling the heat with the advent of the most dreaded Indian season, summer. The days are getting longer and with each day, mercury is beating the record set the previous day. There can be no better way of beating the heat, other than this smoked green mango drink.

What’s so special about this aam pora shorbot recipe, you ask?

I will tell you. Here, the Green Mangoes have been roasted on an open flame first. Then the charred outer shell is peeled off. Now, the pulp is puréed with some roasted cumin powder, black salt, and a lot of sugar to make a ready-to-use pulp mix.

There are always a few things that take us back to our childhood. I remember coming back home from school in the sweltering hot days of May-June and eagerly waiting for Ma to serve a glass of chilled Aam Pora’r Shorbot and coaxing us to not gulp down the whole thing at one go. Instead, sit right under the fan and have small sips while the sweat gets dried and the soul gets satiated with the perfect balance of sweetness and tang of the drink.

Bengali Aam Panna Recipe
Aam Panna Recipe for Summers – Aam Pora Sherbet Concentrate

How to make Aam Pora Shorbot – Ingredients list

  • Green Mangoes or Raw Mangoes
  • Sugar
  • Rock Salt
  • Dry roasted Cumin Seeds – pounded into fine powder
  • Mint leaves – optional

Step-by-step instructions on how to make classic Bengal Aam Pora Shorbot or Aam Panna in Bengali style

  1. Char the Green Mango over the flames till the outer skin becomes hardened and black. Let this sit in a cup of drinking water for a while till it cools inside out.
  2. 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. 
  3. Add the rest of the ingredients in the smoked mango flesh in the blender and blend it till smooth.
  4. Bottle it and keep it in the refrigerator. This pulpy concentrate (depending upon the tanginess of the green mango) can very well make a litre of sherbet when diluted. 
  5. Serve chilled.

On some days, I would observe her making this Kachha Aam Pora Sherbet pulp by charring the green mangoes over the flame. She would take a bunch of mangoes and do this to each one of them and make a huge bottle of concentrated pulp, mixed with the right amount of salt and sugar so that it can be ready to use anytime. 

Invariably we would run out of the concentrate in no time and she would keep making these bottles of Aam Panna concentrate as long as green mangoes were available in the market. It is such fond memories that make me get back into the kitchen and try out what Ma used to make on her own and relive the long forlorn days once again.

Most Bengali families do this once a week and store a bottle of this aam porar sharbat pulp in the fridge for a quick-fix summer drink. The smokey flavour is absolutely unmatched 😍

The seeds are often kept as well in a box. Whenever someone feels sick due to heatstroke, these seeds are rubbed below the foot and on the face, especially the temple.

Imagine how these memories made me feel as they gushed back to me when I saw the season’s first raw mangoes in the supermarket vegetable aisle. I picked up 2 of them and immediately knew what I have planned with them.

With the leftover single Green Mango, I am set to make one of these Kacha Aam or Green Mango recipes from my blog.

A few more Green Mango recipes that might interest you

Few more summer special family favorite mocktail recipes from my blog

Have you tried this Aam Porar Shorbot recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Aam Pora Shorbot or Aam Panna Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This Bengali Aam Panna or Aam Pora Shorbot is refreshing and organic summer beverage that keeps our body healthy and cool. 

Course: Drinks
Cuisine: Bengali
Keyword: Green Mango Recipes, Kacha Aam recipes, Mocktail Recipes, Summer Recipes
Servings: 6 People
Ingredients
  • 1 Green Mango
  • 1/4 cup Granulated Sugar Adjust as per the sourness of the Mango
  • 1 tbsp Rock Salt
  • 1 cup Water
  • 1 tbsp SPRIG Ginger Imbued Honey optional
  • 1 tsp Roasted Cumin Seed Powder
Instructions
  1. 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.

  2. 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. 

  3. Add rest of the ingredients in the smoked mango flesh in the blender and blend it till smooth.

  4. 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. 

  5. Serve chilled.

Recipe Video

This recipe was first published on April 10, 2018, it was later updated on April 12, 2023

 

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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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