Kairi Panhe is an absolutely refreshing drink made from raw mangoes. Come summers, and this drink is a must in almost all Maharashtrian households. Kairi that is raw mango in Marathi language, is such a versatile fruit, which is used not only to make juices, but also curries, pickles, and many more dishes!

It is such a simple drink, yet so flavorful! The combination of the cooked raw mangoes with jaggery, cardamom and saffron gives it a unique taste. These are the very ingredients which make this drink totally nutritious too.

Raw mango is rich in Vit A and C, calcium, iron and magnesium. Again jaggery too is rich in iron. Along with the healthy cardamom and saffron, the combination of Vit C and iron provides our body with loads of nutrients! Again, one more important point to remember is that, raw mango juice reduces the effects of intense heat and prevents dehydration. It also acts against the gastrointestinal disorders which go up during the summers!

One more important juice which is famous in Maharashtra is the Kokum juice. For a refreshing kokum mocktail, do take click here…. Minty Kokum Coconut Cooler.

Prep Time : 30 min

Serves : 25 Approx

Cup Used : 200 ml


  • 2 cups Cooked Raw Mango Pulp (1 large Mango)
  • 1 cup Sugar
  • 1 cup Jaggery
  • 1 tsp Cardamom Powder
  • 1/8 tsp Saffron


  1. To make Kairi Panhe, first rinse the raw mango thoroughly and steam it in a pressure pan adding a little water, for about 3 whistles.
  2. Open the lid only when the pressure releases naturally. Transfer the raw mango to a dish to cool down.
  3. When the raw mango cools down, peel it and collect all the cooked pulp.
  4. For the panhe mixture, first grind the sugar to a powder in a mixer grinder.
  5. Add the raw mango pulp, jaggery, saffron and cardamom powder.
  6. Grind again to get a smooth puree and transfer it to a clean jar.
  7. Store it in the refrigerator and use as required.
  8. For a glass of Panhe, add about 2 tablespoons of the prepared raw mango mixture with a chilled cup of water.
  9. Stir well and serve this refreshing Kairi Panhe with some added ice cubes!

Note :

The jaggery and sugar should be adjusted as per taste, depending on the sourness of the mango used.

Pictures depicting the process….

1. Raw Mango

2. Cooked Mango

3. Grind Sugar….

4. Add raw Mango Pulp

5. Grind and add jaggery, saffron, cardamom powder, sugar and saffron.

6. Grind all together to get a smooth paste. Adjust the sweetness as per preference.


Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! šŸ˜ƒ


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