In a pressure cooker add raw mangoes. Add 2-3 glasses of water. Close the lid. Cook on a medium flame for 4-5 whistles. After whistles, the cooker cooled down a little.

Peel the boiled mango. Add sugar mash and mix the pulp well. Take a grindstone. Add mint leaves and black salt and grind with hand-like paste.

Add the mint paste to mango juice and mix everything really well. Discard the leftover thread and fiber of mango on the sieve.

Keep refrigerator for better taste. Mango Panna is ready. Add a few ice cubes into the glass. Decorate with mint leaves. Serve chilled.