• Wash and wipe mangoes. Trim the edge and make some incisions on raw mangoes. This is optional step.
• Add 4 small mangoes into a pressure cooker , add 3 cups of water and 1 teaspoon of salt and sugar into it. Alternatively you can cut the mangoes and cook.
• Pressure cook for 2-3 whistles over medium heat and allow pressure to settle down completely. You can also cook in an open pot for about 15-20 minutes over a medium heat.
• Open the lid , separate the cooked mangoes from water and set aside to cool down . Strain the water into a jar and reserve it to make aam drink later.
• Once the mangoes are cooled, peel the skin and scrape the pulp from skins and stone completely. Collect mango pulp in a bowl or cup.

For Aam Panna Concentrate

• Transfer mango pulp into a blender / juicer. Add sugar, black salt, roasted cumin powder / jeera powder and black pepper powder. For every 1cup of mango pulp use 2 cups of sugar or jaggery. You can also add cardamom powder and fennel seeds powder for a different flavour.
• Blend to a smooth paste.
• Store it in a clean glass jar , Stays good upto a month in refrigerator.

For Aam Drink

• To a glass , Add 2-3 tablespoon of aam panna concentrate , 200ml of mango cooked water (chilled) or plain water .
• Few torn mint leaves and few ice cubes. For a variation , you can even blend mint leaves and add into the drink. Refer Notes
• Stir well and serve chilled.