Bengali Aam Panna Recipe Aam Porar Shorbhot

Aam Porar Shorbot | Bengali Aam Panna Tonic with Ginger Honey

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Ahoy To The Indian Summers With Aam Porar Sharbat

While 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. This Aam Panna drink or Bengali Aam Porar Shorbot is the most refreshing drink, perfectly suitable for the upcoming summer days.

There are always few things which takes 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 sitting right under the fan and having small sips while the sweat gets dried and soul gets satiated with the perfect balance of sweetness and tang of the drink.

On some of the 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 kitchen and try out what Ma used to make in her own and relive the long forlorn days once again.

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 all I have planned with them.

Aam Porar Shorbot Recipe Aam Panna Recipe

Sometime back I received a jar of SPRIG’s Ginger Imbued Honey to try, and immediately thought of fortifying my Aam Panna drink further with a dollop of Honey infused with Ginger.  And, I wasn’t wrong in trying that. The zing of ginger in the honey gave the perfect chutzpah to the raw mango pulp mixed with the earthiness of roasted cumin and sublimity of rock salt.

With the leftover single Green Mango, I am set to make either Toker Dal or Bengali Green Mango Dal. Or, Aam Jhol or Bengali Green Mango Chutney,  

Meanwhile, this is the recipe for Aam Porar Sherbet or Bengali Aam Panna

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

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

Course: Drinks
Cuisine: Bengali
Servings: 6 People
Author: Priyanka
  • 1 Green Mango
  • 1/4 cup Granulated Sugar
  • 1 tbsp Rock Salt
  • 1 cup Water
  • 1 tbsp SPRIG Ginger Imbued Honey
  • 1 tsp Roasted Cumin Seed Powder
  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.




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