Aam Pora Shorbot or Bengali Aam Panna is an unique summer drink made with grilled mangoes and a special spice-mix called Bhaja Moshla. Pora Aamer Sorbot is sweet & tangy with right amount of hotness. Aam Panna is quite common drink in India, almost every region makes it in their own style. But The beauty of this Kancha Aamer Sorbot is the smoky effect and tartness from the charred raw mangoes. It’s not just another mango cooler but also extremely refreshing for any hot humid summer days.
It’s already end of May, the Sun is still roaring, dark clouds are 1000 miles away. The only good news is raw Mangoes are still around and I’m squeezing best out of them. Hence this Aam Pora Sorbot aka Bengali style Smoky Mango Panna happened to us last week. I bought 6 extra large raw mangoes and worked around one hour in front of open flame (as you can see in the above picture) and made few bottles of this Pora Aamer Shorbot. But I’m not complaining as I know I will be (and I am) enjoying this Aam Panna all week long whenever I want. Even my refrigerator door is thanking me for the makeover with this bottled liquid gold. Complete win-win situation 😉
Every summer major parts of India is flooded with sweet ripe mangoes and before that comes the tart raw mangoes with vibrant green colour and shiny skin. But these green mangoes are known for their contribution in increasing body heat. So people use different tricks to reduce the heat in raw mango before consumption. In many parts of India mango is boiled before making Aam Panna.
In West Bengal kancha aam is grilled and charred to destroy the heat completely. Then special Bhaja Masala and black salt is added along with sweetener to make delicious Aam Pora Shorbot. It’s a perfect punch of flavours to bring your tastebuds to life even on the deadliest summer days. It is said that this Aam pora Shorbot helps to cool your body and rejuvenate your soul. Once you have it you will get kind of addicted to it in a good way.
Watch my elaborated step by step video recipe of Aam Pora Shorbot aka Mango Panna.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
- Mango: 2, large
- Sugar: ⅓ cup
- Black Salt: ¼ tsp
- Bhaja Masala (Roasted Spice Mix): ½ tsp + more for serving (If using any)
- Chilled Water: 3-4 glass
- Ice cubes, if required
- Prick few holes on all over the skin on mangoes with help of fork. It will help to achieve extra smoky flavour.
- Char/grill the mangoes on direct flame. Rotate mangoes time to time for even cooking.
- Bring charred mangoes to room temperature, then peel skin off.
- Extract the soft mango pulp as much possible and discard seeds.
- Take mango pulp and rest of the ingredients (except ice cubes)in a food processor and blend for 3-5 mins. Aam Pora Sharbat is ready.
- Arrange ice cubes in glasses and pour Aam Pora Sorbot in them. Sprinkle more Bhaja Masala on top and serve chilled. Enjoy!
EAT, LOVE & ENJOY! REPEAT!!!
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