Wash and stem in a cooker mangoes upto two whistles.
Slow the flame for 5 minutes switch off after 5 minutes when pressure release take out mangoes and peel the skin and collect the pulp of mangoes in a bowl.
I got 1/4 cup of pulp out of 4 mangoes depending the size of mangoes.
In a pan on flame add mango pulp and equall quantity of jaggery I have used organic jaggery stir them for 5 minutes now you can add the water in which you have boil the mangos give nice boil for 10 minutes strain it and add salt cumin powder and mint powder let it cool pour into the glasses add ice cubes and fresh mint leaves.
Or you can store the cooked pulp and whenever you need to add 2 tsp of pulp in the glass pour chilled water strain it serve with ice cubes and fresh mint leaves.
You can adjust salt accordingly this pulp or water you can use with gole guppe or puchka too.
