Steam the mangoes

• Take 2 large, 3 medium or 4 small raw mangoes.

  Slice the top off.

  Place in an instant pot with 1" water and cook on Manual and High pressure for 2 mins. Allow for natural pressure release and let the mangoes cool completely.
• OR

  Add 1" water in a wide pan and bring it to a boil. Then place the mangoes and cover with a lid. Reduce the heat and let them steam till you can easily pierce with a knife (about 10-12 minutes). Remove them carefully and allow to cool completely.
• When completely cool, scrape all the flesh and pulp from the peels and the seed and weigh it. I had 400 g of raw mango pulp.

  Add 1 cup water and blend the pulp to a smooth paste.

  Strain it through a sieve to remove any natural fibers or strings.

  Place the pulp back in the instant pot or in a pan.
• The fruit to sugar ratio for panha in the US is usually 2:1. In India it is 1:1 as the raw mangoes are very sour and tangy and need more sugar.
• Add 200 g of sugar (half the weight of the pulp).
• 2 tsp salt (to taste and you can always add more while mixing the drink).

  1 tsp cardamom powder

  1 fat pinch of saffron
• Set the instant pot on slow cook or soup mode, close the lid and set the timer for 5 minutes. Turn off and allow to cool completely.
• OR

  If using a pan, add the measured sugar, salt, cardamom, and saffron.

  Gently simmer till the sugar is completely dissolved.

  Turn off the heat and allow to cool completely.
• Pour the concentrate in a glass jar and refrigerate or freeze in small jars and thaw partially before using.
• To prepare the panha, add 1/3 cup concentrate and 2/3 cup cold water. Stir and add a pinch of salt if needed.

  Serve chilled on hot days.