Pressure cook the mangoes till soft. Cool and remove the soft mango pulp from the seed and skin. Grind to a smooth paste.
2. Add crushed jaggery as per your taste to the paste followed by 3/4 cup of water. Bring this mixture to boil and allow it to cool to room temperature. You may add cardamom seeds to this, if your taste permits.
To prepare a glass of aam panna, add 4 tbsps of the mixutre, 1/4 tsp roasted cumin powder, 1/4 tsp of black salt, black pepper powder and blend to combine well. Add 1 1/4 cup chilled water and continue to blend for few seconds.
4. Pour into a tall glass with crushed ice and serve.
The above prepared paste of mango pulp can be refrigerated for 3-4 days or can be stored in deep fridge for 6-7 days.