Kairicha Panha / Aam Panna / Raw Mango Concentrate And Mango Mojito

Picture this: You’ve just wrapped up an intense workout session leaving every muscle in your body drained but elated, with a raging thirst that craves something truly revitalising to recharge your energy. Introducing aam panna, or as we Marathis call it – kairicha panha कैरीचं पन्हं. This quirky concoction is about to sweep your palate off its feet and waltz it away into a world of tangy, sweet, and spicy serendipity.

Aam panha or aam panna or kairi panha is not just a drink; it’s an experience. The tangy-sweetness will make your taste buds dance with joy, and the refreshing aroma can lift your spirits on a hot summer day. It’s a drink that instantly transports you to a tropical paradise, where the sun is shining, and a gentle breeze is blowing.

But aam panha or kairicha panha is not just about taste and aroma. It’s a healthy drink that can do wonders for your body. It’s a natural energy booster that can keep you going all day long. It’s also a great source of vitamin C and antioxidants that help to improve your immunity. And the best part? It’s reasonably low in calories, which means you can indulge guilt-free.

So, the next time you feel thirsty on a hot summer day, don’t just grab any drink, grab a glass of aam panha or kairicha panha and savour the moment. After all, life is too short to drink boring drinks.

What is kairicha panha?
Kairicha panha is a popular summer beverage that originated in Maharashtra, a state in western India. Kairi is the Marathi word for raw mango, and panha refers to the drink made from it.

In Maharashtra, kairicha panha is consumed during the summer months. This refreshing and flavourful drink has a tangy-sour taste that is well balanced with the sweetness of sugar or jaggery and the warmth of spices. Served with ice cubes and garnished with mint leaves for added freshness, this drink is also used as a base for making other beverages be they cocktails or mocktails. In this blog post, I’ll show you just that – with an easy mango mojito recipe.

What is the origin of kairicha panha, aam panha or aam panna?
Historical records suggest that the Mughal emperors, who ruled India from the 16th to the 18th centuries, were fond of mangoes and may have played a role in popularising the fruit and its many uses, including aam panha. The Mughals were known for their love of food and often held lavish feasts which included a variety of mango dishes and desserts. However, according to Indian food historian Pushpesh Pant, the drink predates the arrival of the Mughals in India and was a rehydration remedy devised by Indian ancestors. He says “We find mention of aam panna in ancient Ayurvedic literature as well as in the writings of Kālidāsa, which was long before the Mughals came to India. Panna is derived from the Sanskrit word ‘paaniya’ which translates to something one drinks.”

What kind of mango should you choose to make kairicha panha?
Kairicha panha is prepared using raw mangoes that have just started to ripen. They need to be green on the outside but with flesh that has started to ripen to a yellow colour. The mangoes should still be firm but you don’t want very sour unripe mangoes for this drink. There are several varieties of raw mango that are suitable for making kairicha panha but you don’t need a premium variety like hapus or kesar to make panha. I tend to pick totapuri. But any medium to large-sized raw mango starting to ripe will do nicely.

How is kairicha panha prepared?
It all starts with making a raw mango concentrate which is then used to make the drink. Traditionally, raw mangoes are peeled, chopped, and boiled until soft. The boiled mangoes are then mashed and blended to a pulp. Sugar, black salt, and spices like roasted cumin, cardamom, and black pepper are added to the mango pulp to give it a tangy, sweet, and spicy flavour. The mixture is then strained to remove any fibrous pulp and refrigerated until ready to serve.

There are several other ways to cook the mangoes for the concentrate. One way is to cook them with skin on in either a regular pressure cooker or an Instant Pot. Then simply scrape the mushy flesh off the peel and seed. Add salt, sugar and spices then blend and ta-da your raw mango concentrate is ready for use.

In this recipe, however, I peel and chop the mangoes and cook them in a regular pan until mushy. I also prepare a sugar syrup alongside. I add aromatic spices to the raw mango mush and blend to a smooth purée before straining it into the warm sugar syrup. 

Once the raw mango concentrate is ready then you can let your imagination run riot to either make the legendary mango panha drink or make a cocktail or mocktail of your choice. You can even contemplate spreading it, like jam, on toast.

How to store the raw mango panha concentrate?
Always store it in a sterilised and airtight-lidded jar. There should be no trace of moisture in the jar. So I first wash, then dry the jar with a clean cotton cloth or tea towel. Then, pop it into a preheated oven for 10 minutes at 100C. The jar should have completely cooled down before use. Transfer the freshly prepared raw mango panha concentrate into the jar and ideally, store it in the fridge. It keeps well there for a month or two. If, however, you keep it at room temperature, make sure to finish it up within a week or so. I haven’t tried freezing it but there’s no reason why you shouldn’t.

How to make the kairicha panha or aam panha drink?
Simply, generously spoon the concentrate over a bed of ice in a tall glass jar. Throw in a handful of mint leaves for freshness and flavour. Fill in with chilled water and stir. That’s it. Kairicha panha is ready!

How do you make a mango mojito using raw mango panha concentrate?
I have shared the recipe below.