Aam Pora Shorbot Recipe - Bengali Aam Panna Recipe
A vegetarian Bengali Recipes recipe with mango (raw) - sour variety, sugar - or jaggery (reduce or add quantity as per taste), tablespoons cumin powder (jeera) - roasted. Ready in 30 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
23 steps- 1
To begin making the Aam Pora Shorbot recipe, we will firstly prepare the pulp for Aam Pora Shorbot
- 2
Wash the raw mangoes and wipe them
mango (raw) - sour variety(6) - 3
Roast the mangoes on a direct flame on low to medium heat until the outer skin is charred and black
mango (raw) - sour variety(6)teaspoons black salt (kala namak) - adjustable(2) - 4
This will indicate that the flesh/ pulp has to become soft and fully cooked
- 5
Cool them by covering them with a damp cloth or kitchen towel
- 6
Peel and discard the charred skin of the mangoes
mango (raw) - sour variety(6) - 7
Separate the pulp discarding the stone
- 8
Into a blender, add the extracted pulp, mint leaves, black salt and roasted cumin powder
tablespoons cumin powder (jeera) - roasted(3)teaspoons black salt (kala namak) - adjustable(2)sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6) - 9
Grind the ingredients till smooth
- 10
This concentrated mango mixture can be stored in a glass jar or air tight bottles, in the refrigerator for a week
mango (raw) - sour variety(6) - 11
Your Aam Pora Shorbot Pulp is ready
- 12
With this you can make it either savoury or sweet
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6) - 13
To make the sweet versionTo prepare this drink, we need a big steel or glass mixing bowl/ pot and a balloon whisk
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6) - 14
Into the mixing bowl, add enough chilled water
chilled water - as required - 15
Add a few tablespoons of the prepared Aam Pora Shorbot Pulp along with jaggery
sugar - or jaggery (reduce or add quantity as per taste)(1/2 cup)tablespoons cumin powder (jeera) - roasted(3) - 16
Using a balloon whisk, continuously whisk together the pulp and chilled water till the ingredients have blended well
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6)chilled water - as required - 17
Do a taste test and add more pulp if necessary
- 18
Remember to whisk the contents well
- 19
Pour into individual serving glasses or mason jars
- 20
Garnish with fresh mint leaves and ice cubes
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6)ice cubes - optional - 21
Serve chilled
chilled water - as required - 22
To make the savoury versionWithout the use of jaggery, whisk Aam Pora Shorbot pulp with chilled water along with a little bit of black salt for taste
sugar - or jaggery (reduce or add quantity as per taste)(1/2 cup)teaspoons black salt (kala namak) - adjustable(2)sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6)chilled water - as required - 23
Serve Aam Pora Shorbot to your guests along with some evening snacks like Raw Banana Chivda and Dal Vada with Oats and Vegetable
Rate this recipe
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Aam Pora Shorbot Recipe - Bengali Aam Panna Recipe
A vegetarian Bengali Recipes recipe with mango (raw) - sour variety, sugar - or jaggery (reduce or add quantity as per taste), tablespoons cumin powder (jeera) - roasted. Ready in 30 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
23 steps- 1
To begin making the Aam Pora Shorbot recipe, we will firstly prepare the pulp for Aam Pora Shorbot
- 2
Wash the raw mangoes and wipe them
mango (raw) - sour variety(6) - 3
Roast the mangoes on a direct flame on low to medium heat until the outer skin is charred and black
mango (raw) - sour variety(6)teaspoons black salt (kala namak) - adjustable(2) - 4
This will indicate that the flesh/ pulp has to become soft and fully cooked
- 5
Cool them by covering them with a damp cloth or kitchen towel
- 6
Peel and discard the charred skin of the mangoes
mango (raw) - sour variety(6) - 7
Separate the pulp discarding the stone
- 8
Into a blender, add the extracted pulp, mint leaves, black salt and roasted cumin powder
tablespoons cumin powder (jeera) - roasted(3)teaspoons black salt (kala namak) - adjustable(2)sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6) - 9
Grind the ingredients till smooth
- 10
This concentrated mango mixture can be stored in a glass jar or air tight bottles, in the refrigerator for a week
mango (raw) - sour variety(6) - 11
Your Aam Pora Shorbot Pulp is ready
- 12
With this you can make it either savoury or sweet
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6) - 13
To make the sweet versionTo prepare this drink, we need a big steel or glass mixing bowl/ pot and a balloon whisk
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6) - 14
Into the mixing bowl, add enough chilled water
chilled water - as required - 15
Add a few tablespoons of the prepared Aam Pora Shorbot Pulp along with jaggery
sugar - or jaggery (reduce or add quantity as per taste)(1/2 cup)tablespoons cumin powder (jeera) - roasted(3) - 16
Using a balloon whisk, continuously whisk together the pulp and chilled water till the ingredients have blended well
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6)chilled water - as required - 17
Do a taste test and add more pulp if necessary
- 18
Remember to whisk the contents well
- 19
Pour into individual serving glasses or mason jars
- 20
Garnish with fresh mint leaves and ice cubes
sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6)ice cubes - optional - 21
Serve chilled
chilled water - as required - 22
To make the savoury versionWithout the use of jaggery, whisk Aam Pora Shorbot pulp with chilled water along with a little bit of black salt for taste
sugar - or jaggery (reduce or add quantity as per taste)(1/2 cup)teaspoons black salt (kala namak) - adjustable(2)sprig mint leaves (pudina) - make sure the stalks have been removed and only leaves used(6)chilled water - as required - 23
Serve Aam Pora Shorbot to your guests along with some evening snacks like Raw Banana Chivda and Dal Vada with Oats and Vegetable
Rate this recipe
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