Kairi Panha (Raw Mango Cooler)

Kairi Panha, Aam ka Panna, Amba Panha
Kairi Panha, Aam ka Panna

Having lived in Mumbai all my life, I grew up with Maharashtrian food and absolutely love it. Thalipeeth, Bhakri, Usal, Misal, Shrikhand, Pohe, Varan Bhaat….. I relish them all and shall write about them too.

Rajapuri Mangoes. Image from http://www.gourmetindia.com

However, today is a scorcher in Mumbai and that brings to mind the refreshing and cooling Kairi Panha.

Kairi Panha is one of the simple drinks that combines the tangy taste of a raw mango with the sweetness of sugar to make for a satisfying drink.

While some use the name Amba Panha or Aam Panna, it should technically be called Kairi Panha as it is made with raw mangoes. In Marathi, Kairee =  Raw Mango, Amba = Ripe Mangoes.

While you can make Kairi Panha with any raw mango, it is best made with Rajapuri mangoes. Rajapuri mangoes are large (each one can be as large as 7-8 inches but not so sour as the small magoes we use for pickles.

Rajapuri mangoes are the perfect choice for dishes like Kairi Panha, Chundo, and Murabba.

How to Make Kairi Panha or Aam ka Panna

Cooking Time: 45 Mins

Cooling Time: 2 Hours

Serves: 4 to 6


  1. Pulp of Boiled Raw Mangoes (preferably Rajapuri) – 1 Cup
  2. Sugar – 1.5 Cups
  3. Saffron – 4 or 5 strands
  4. Cardamom Powder – 1/2 tsp
  5. Water – 4 Cups


  1. To make the raw mango pulp:
    1. In a large vessel, add the whole mangoes (without peeling)  and cover with enough water.
    2. Pressure cook for 2-3 whistles.
    3. Let the mangoes cool completely.
    4. Peel the mangoes and extract all the pulp.
    5. Strain the pulp, especially if you feel the mango is stringy.
    6. Use a cup to measure the quantity of pulp.
  2. In a heavy bottomed vessel, add 4 cups of water for every cup of pulp.
  3. Heat the water to the boiling point.
  4. Lower heat to a simmer.
  5. Add 1.5 cup sugar for every cup of pulp.
  6. Simmer the water on medium  heat till it melts. Stir constantly.
  7. Once the sugar syrup is ready, add the saffron and cardamom.
  8. Stir well for 2-3 minutes and take off the heat.
  9. Add the  mango pulp and mix well.
  10. Let it cool.
  11. Refrigerate for 2 hours.
  12. Serve chilled.


  • Mangoes must be sour. Otherwise, the drink will be very bland or taste sweet. 🙁
  • I don’t like my Panha very sweet. You could use sugar in a 1:2 proportion.
  • Add a pinch rock salt or black salt, if required.
  • You could also add a twist of lime. 🙂


  1. Such a lovely post and recipe, will definitely try making some. Thank you for linking my chundo recipe to your post xx

I would love to hear your thoughts and suggestions. Do leave me a comment.