To cook the mangoes: In a deep pan dip, wash the unripe mangoes nicely. Now, pressure cook these mangoes with 1 cup water till 1 whistle on high flame and then simmer and cook further till another 3-4 whistles.
Put them off flame and let the steam release.
To prepare the concentrate: Once steam releases, open the pressure cooker and with a potato masher, mash the mangoes till all the pulp is off the stones and the pulp is well blended.
Remove the skin pieces and add the sugar and mix well when hot only. Adjust the sugar as per your tasting.
If you like very sweet, then add more quantity than mentioned in the recipe.You can store this concentrate in the refrigerator in an air tight container for about 4-5 days.
Before Serving: Let it chill in the refrigerator for 2-3 hours. Now, add some water for consistency and serve thick with Indian breads and lentils.
To prepare the Drink: take 3-4 tbsp. of this concentrate in a glass, add few pieces of ripe mangoes cut in cubes, add bhuna jeera/ rosted cumin powder, salt(optional) and ice cubes. Add water and your Mango Melange is ready to be served.
How to serve : Wet the rim of the glass with drops of the concentrate, roll it on bhuna jeera placed in a flat plate and then pour the drink into the glass to serve.