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Tangy Mango/Aam Panna Margarita

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Friday is here! Hope you all have some fun plans for your weekend. Well, I have something you can easily add to your weekend celebration or if you are planning for Cinco de Mayo, you can make this ethnic drink as part of your ethnicity celebration. Here is our Tangy Mango Margarita. The Tangy Mango juice in this recipe is a traditional mango drink made in India during summers called Aam Panna.

Trying and testing this recipe was lot of fun as it brought back tons of memories from my childhood. The long summer break, playing with cousins and friends all day, sneaking in some mangoes from the backyard and enjoying them with a dash of salt & chilli powder and enjoying a refreshing drink of aam panna….ah! Well, I’m sure you all have some memorable moments around this lovely drink.

Green Mango Margaritas

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Tangy Mango can be made anytime and specially during summers because you get fresh mangoes. For those who don’t get fresh mangoes, fret not! You can buy the aam panna from Indian stores. There is a new company called Paper Boat that sells one and it tastes pretty good.

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For Tangy Mango/Aam Panna Margarita (serves 4)

  • 2-3 serrano peppers sliced
  • 1 lemon thinly sliced
  • 1 cup of aam panna (recipe below)
  • 2 cup of tequila
  • 1 cup triple sec
  • 1 cup chilled water


  • Add all ingredients to a pitcher, mix well and refrigerate for an hour.
  • Serve it with ice cubes in a salt rimmed glasses topped with crushed cumin and enjoy your Tangy Mango Margarita! Don’t forget to post pictures of the drink once you make it 🙂

Note: If using store bought aam panna use 2 cups of the store bought drink and do not add additional 1 cup of water like the recipe suggested. Home-made recipe is a thick concentrate unlike the ones sold in store.

For Aam Panna

  • 4 medium size Raw Indian Mangoes (Tangy)
  • 1.5 cups sugar (plus more as per taste)
  • 1.5 tsp black salt
  • salt to taste
  • crushed cumin to garnish


  • Cut mangoes in big chunks and pressure cook them along with the seeds in little water for 3-4 whistles or till very soft.
  • Cool and squeeze out the pulp, strain and remove seeds and fiber.
  • Now boil the pulp in sugar, with pinch of salt and add enough water to mixture so that the sugar melts.
  • Add black salt once the mixture thickens.
  • Now wait till the mixture cools and then refrigerate it.

Note: If cooked & refrigerated well it should last 15-20 days.

For Non-Alcoholic drink: To serve, dilute the aam panna mixture in water. Adjust salt & sugar as per taste and top it with crushed cumin and Voila, you have your drink ready!


  1. This is just lovely.. I love aam panna.. although I flavour mine with saffron and cardamom.. I don’t know why I never thought of taking it a step further!! It would be the perfect cocktail for summer!! gorgeous pics!

  2. Hi – just discovered your blog! I love the “eat healthy not less” message. Will have to impress my friends with this recipe at the next dinner party I host!

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