Clean the green mangoes in water.

In a pressure cooker, add 2-3 cups of water and pressure cook the raw mangoes for 3-4 whistles (or spending on your pressure cooker settings.)

If you are doing it in Instant Pot, pressure cook on high for 5 minutes.

Once the pressure cooker has cooled down, or the pressure settled, remove the mangoes.

Let the mangoes cool down completely.

Take a wide pot and keep a strainer on top of it.

Remove the skin and extract the pulp in a strainer.

Strain the pulp by gently pushing it against the sieve.

The pulp will be collected in the bottom vessel.

After removing all the pulp, immerse the skin and the seed in half a cup of water.

Do the above steps with the remaining mangoes.

Now give the skin and the seeds a nice rub against the water. (Optional step, but I would advise you to not skip it.)

Strain the juice and repeat the above step at least 2 more times.

Now add in the jaggery and 1 cup water.

Slowly cook this on slow to medium until it comes to a boil.

Once it starts boiling, adjust the consistency by adding water if required.

Let it simmer for 2-3 minutes.

Add salt to taste.

Switch off and now add Roasted Cumin Powder or Jeera powder

Let the concentrate cool down completely. Once cooled it can be refrigerated for 8-10 days or more.

In a glass add 1 part of concentrate and 4-5 parts of water.

Add Ice Cubes.

Sprinkle with cumin powder and garnish with mint leaves and serve.