Rinse the mangoes nicely in water. Peel the skin of the mangoes.
Pressure cook the mangoes over medium heat for 2 – 3 whistle along with water. Let the steam release naturally from the pressure cooker. You can do the same in an instant pot as well. Cook mangoes in pressure cook mode for 5 – 6 minutes.
Open the lid and transfer the boiled mango pulp along with water in a bowl. Squeeze the mangoes to collect the pulp. Allow the mango pulp to cool.
Blend together the mango pulp, jaggery, salt, spices, and mint until smooth. Taste and adjust the amount of sugar and spices accordingly.
To serve, add 1/4 cup aam panna concentrate in each glass. Add ice-cubes and fill the glass with chilled water. Stir to combine nicely.
Serve aam panna chilled.
