Wash peel and cut all three mangoes into cubes.

Pressure cook these with half cup of water for 3 whistles.

In a pan, add 1 cup sugar and 2 cups water. Heat until the sugar completely dissolves. Do not boil

When the pressure is released, blend the mangoes into puree.

Add these to the sugar syrup and add another cup or more water to adjust consistency. Cool and refrigerate.

Serve chilled.