Discover the vibrant tang of Raw Mangoes (Kachha Aam), harvested at peak freshness. Known for their firm texture and sour, citrusy bite, these unripe mangoes are essential in countless Indian kitchens. Perfect for traditional pickles, chutneys, and tangy relishes, they also add zest to summer coolers like aam panna. Raw mangoes are rich in vitamin C and antioxidants, making them a healthy addition to your recipes. 
Recipe You Should Definitely Try:
How to Make Aam Panna (Raw Mango Summer Cooler)
Ingredients (Serves 4–5 glasses):
Raw mangoes (kachha aam) – 2 medium (about 300–350g)
Water – 2½ to 3 cups (for blending & adjusting consistency)
Sugar or jaggery – 4–5 tbsp (adjust to taste)
Black salt – ½ tsp
Roasted cumin powder – 1 tsp
Fresh mint leaves – 10–12
Regular salt – a pinch (optional)
Ice cubes – as needed
Method:
Boil or Roast Raw Mangoes:
Wash and peel the raw mangoes.
Boil them in water until soft (10–12 mins) or pressure cook for 2 whistles.
Alternatively, roast them directly over flame until skin is charred and pulp softens (for smoky flavor).
Cool and remove pulp using a spoon.
Make the Aam Panna Concentrate:
Add mango pulp to a blender.
Add mint leaves, sugar/jaggery, black salt, cumin powder, and a pinch of salt.
Blend until smooth.
Add a little water to adjust consistency.
Taste and adjust sweetness or salt as needed.
Serve It:
To serve, mix 2–3 tbsp concentrate with chilled water in a glass.
Stir well and add ice cubes.
Garnish with mint leaves or a slice of raw mango (optional).
Pairs With:
Spicy Indian meals
Grilled starters or tandoori platters
As a refreshing afternoon cooler