Probiotic Aam Panna
Probiotic Aam Panna is a tangy, sweet-sour fermented drink made with raw mango, jaggery, and spices — a timeless Indian summer cooler reimagined for your gut health.
Ingredients
- 200 g raw mango, chopped with skin on
- 1 sachet GutBasket Kanji Spice Mix
- 1 sachet GutBasket Ferment Boost
- ½ cup mint leaves
- 1 tbsp fennel seeds
- 1.8 L filtered water
Method
Wash the raw mango thoroughly and chop it into small pieces, keeping the skin on. Wash the mint leaves well.
Add the chopped mango, mint leaves, fennel seeds, GutBasket Kanji Spice Mix, and GutBasket Ferment Boost to a clean 2L glass fermentation jar. Pour in 1.8 L filtered water, leaving about 2 inches of headspace at the top to allow gases to build during fermentation. Stir well.
Close the jar with an airlock lid. Fill the airlock halfway with clean water so gases can escape safely without letting air or contaminants in.
Keep the jar at room temperature (22–30°C) for 3–4 days. Shake gently once a day. Taste after Day 3. The kanji should be tangy, refreshing, and lightly aromatic.
Once fermented to your liking, strain the liquid into a clean bottle or jug. Refrigerate immediately.
Serve chilled as a refreshing probiotic drink on warm days.
Notes & variations
- Raw mango gives a bright, fruity tang that differs from traditional black carrot kanji.
- Mint adds freshness while fennel contributes a gentle sweetness and cooling aroma.
- Warmer temperatures can speed up fermentation significantly.
- Shake daily to distribute spices evenly.
- Refrigerate once the drink reaches a flavor you enjoy.
- Best consumed within 7 to 10 days, refrigerated.
- Raw Mango Kanji is a simple seasonal ferment that combines the tang of raw mango with the cooling flavours of mint and fennel. Light, refreshing, and naturally probiotic, it is an easy way to enjoy traditional fermentation while supporting gut health.
