Peel and roughly chop the raw mango, discarding the seed and the white skin around the seed.

In a pressure cooker, place the chopped raw mango with the sugar and 1 cup water. Remove the seeds from the green cardamom and add it to the cooker. Pressure cook for 3 whistles and 5 minutes on sim.

Once the cooker is cool enough to open, remove this mix into a blender.

Once the mixture has cooled a bit, blend until you get a fine puree.

This is your Kairi Panha concentrate.

To prepare the drink, in a medium sized glass, place 3 ice cubes, fill the glass with 1 part of the raw mango puree and 2 parts water. Add roasted cumin powder, black salt and mix well. Garnish with fresh mint leaves or dried mint powder. Drink immediately.

You can even use the whole lot to prepare a jug full of kairi panha.

You can use powdered jaggery instead of sugar for a more rustic flavour.

This drink also makes a superb base to prepare vodka, white rum or gin based cocktails in summer.