Wash the raw mangoes and clean them. Peel the raw mango skin or skin can be retained as well. Chop them into medium sized pieces.

Pressure cook the chunks of raw mangoes with little jaggery, salt and water.

After pressure has settled down, remove the pressure cooker lid, and cool the soft cooked raw mangoes. Do not discard the water, use this water while grinding.

Make a fine paste of this cooked raw mango pieces using a mixer or blender. Keep this paste aside for further use. This is the stock raw mango concentrate.

Seasoning the raw mango drink

Heat small pan or tadka pan on medium flame. Next add coconut oil, add mustard seeds, saute well.

Next add cumin to the same pan, fry well on medium heat. Add curry leaves and red byadgi chilies and fry well until they become crisp. This crispiness is particularly important in the next step.

Add asafoetida, mix well, switch off.

The seasoning is ready, cool this mixture for some time or cool until you can handle the heat with your bare fingers.

Take a vessel, add raw mango paste concentrate. Pour the seasoning on this.

Crush the seasoning with the fingertips so that they get powdered very well. This should be done with fingers to ensure proper crushing of the seasoning.

The crushed seasoning should blend well with the cooked raw mango paste.

Next add required amount of water. Approximately litre of water to this and adjust salt, jaggery as per your taste preference. In this step you can adjust amount of water, salt and jaggery to get perfect blend of spices and taste.

The quantity of water is individual preferences, if you prefer to have a strong flavoured raw mango drink then reduce the quantity of water.

If you want the drink to be chilled, then add few ice cubes and serve. Refreshing raw mango drink is ready to be served.