Pressure cook the raw mangoes by allowing for 2 whistles to happen. Then drain the water and allow them to cool
Once these are boiled and have cooled down, peel the mangoes and collect all the lovely green pulp in a saucepan
The sugar proportion to be added is 3 times the quantity of the pulp, so if the pulp of these 4 mangoes were to fit into a small bowl of about 200gms capacity sugar would be 600 gms
Stir in the sugar into the pulp and keep stirring until it is completely dissolved
Add a large spoon of elaichi powder,some freshly ground black pepper,some aniseed ground - green Cardamom powder and give this mix a stir in the mixer for just about a minute
Store in a glass jar in the fridge. Do not freeze
Remember never to add salt to this mixture , only while preparing the drink from the concentrate add salt in the glass
While preparing the cooler, add 2 spoons of the raw mango concentrate and add a pinch of salt to this, top this up with cold water and strain after mixing to remove any strands from the pulp, then add ice cubes, dress it up with a spring of mint if you will and drink up this homemade goodness! aaahh! Summer!