Aam pora sharbat recipe aka Bengali aam panna is a cooling summer drink from Bengal made with roasted raw mango. The cooler is very similar to North Indian aam panna. In fact, the ingredients are more or less the same but the only difference is the subtle smoky flavor of the beverage. It just takes the sharbat to the next level.
Aam Pora Sharbat
Aam pora sharbat recipe is an heirloom recipe of Bengal. Traditionally in this sharbat mangoes were first roasted over hot charcoal and the sharbat was made with cold water from earthen pots or Matka. It is believed that roasting the mango over an open fire or charcoal reduces the heat of the fruit. Which helps in balancing the body temperature, protects from the scorching heat of the summer and dehydration. Also, it gives a much needed instant energy boost.
How to make aam pora sharbat recipe
To make this aam pora sharbat recipe raw, unripe tart mangoes are used. firstly the mango is roasted over an open flame until the pulp softens. Then a smooth puree is made by blending the mango pulp, sugar, salt, fresh mint, and spices everything together. The addition of fresh mint leaves lends a refreshing flavor to the cooler. The puree can be stored in the refrigerator for 3-4 days and when required add some chilled water and serve.
Few variations can also be done. Such as:
- A few coriander leaves can be added with mint leaves.
- Instead of black paper powder, green chili or a pinch of red chili powder can be used.
- Jaggery can also be used in place of refined sugar for a healthier option.
FEW MORE MANGO RECIPES
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Aam Pora Sharbat Recipe | Bengali Aam Panna | Roasted Mango Panna
INGREDIENTS ( 1 CUP = 250 ML )
- 1 medium sized raw mango
- 6-7 fresh mint leaves
- 1/3 cup sugar
- 1/2 tsp roasted cumin powder
- 1/2 tsp black pepper powder
- 1 tsp black salt
- few ice cubes
- 2 cups chilled water
INSTRUCTIONS
- Rinse the mango well under running water and pat dry.
- Roast the mango over medium flame until all the sides are blackened (charred) and the pulp softens. Then remove from heat and let it cool down.
- Once done with a spoon or with your hand remove the peels and scrape out all the pulps directly in a pot.
- In a blender add the roasted mango pulp, mint leaves, sugar, roasted cumin powder, black salt, and black pepper powder together. Then blend it until smooth.
- Transfer to a bowl. Combine chilled water.
- Aam pora sharbat recipe is ready to serve. Serve in serving glasses by adding some ice cubes.
PIN THIS!
I am sharing this recipe with my Facebook group ‘Healthy Wealthy Cuisines‘ and this time the theme is ‘Mango’. Here are the contributions from other members for the same.
- Mango Nice Cream by Vanitha
- Mango spritzer by Seema
- Mango Phirni by Poonam
- Mango Chilli Sauce by Swati
seema sriram
This is amazing it will be so wonderful to try when I get some lovely mangoes.Roasting must be bringing up the flavours at its best.
Poonam Bachhav
Never tasted roasted mango sharbet. Would love trying your version for smoky flavor infused summer cooler.
Vanitha Bhat
Oh my!! Roasted mangoes sounds so delicious! I can just imagine the flavors it imparts when roasted over charcoals! I guess, unless we have a barbecue grill, we have to make do with an open flame 🙂 Fabulous share dear; a unique Bengali treat for rest of the world to enjoy!