• Wash and remove the stalks of raw mangoes. Put them in pressure cooker with enough water.
• Pressure cook for 2-3 whistles and let the pressure drop before opening the lid.
• Let the mangoes cool down a bit. Peel off the skin and remove the mango pulp.
• Add the mango pulp along with jaggery, black salt, chaat masala, pepper powder, cumin powder & cardamoms.
• Blend this mixture until pureed smoothly. Remove onto a bowl.
• Store in an airtight jar or bottle and refrigerate the concentrate. When needed, mix 2-3 tablespoon of the concentrate with 1 glass of cold water. Add ice cubes as needed and garnish with mint leaves. Serve immediately.

Note –

• Adjust the amount of jaggery depending on the sourness of the mangoes.
• Instead of jaggery, sugar can be used.
• I didn’t have black salt and I used regular salt but add ½ teaspoon of Chaat Masala Powder to compensate.
• Store the concentrate in fridge for longer shelf life.