Kairi Panhe

Time 15 min
Ingredients
Raw mango 2 medium size
Sugar/jaggery 1 cup (or little more it depend on how sour is the mango)
Salt to taste
Cardamom powder 1/2 tsp

Method
Pressure cook raw mangoes with 1 cup of water for 2 -3 whistles. Allow it to cool. Take out pulp and remove skin and seeds. It will be approximately 1 cup. 
Add jaggery/sugar and little salt to pulp and boil on low flame for 7-8 min till jaggery is melt and pulp gets thickened. Allow it to cool. Taken 4-5 tsp of this pulp add to 1 glass of water and serve chill.
You can store this for 2 months in refrigerator.