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 tbsp of the concentrate with 1 glass of cold water. Add ice cubes as needed and garnish with mint leaves. Serve immediately.
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 1/2 tsp of Chaat Masala Powder to compensate.
Store the concentrate in fridge for longer shelf life.