Start by washing and peeling the raw mangoes, then chop them into manageable pieces and set aside.

In a stainless-steel container, place the chopped mango and add enough water to cover them. Pressure cook on high for 20 minutes.

Once cooled, remove mangoes and scoop out the pulp from the skin, discarding any seeds.

In the same pot, combine pulp with sugar, cardamom, saffron, and salt. Sauté on low heat for about 15 minutes.

Let the mixture cool slightly, then blend until smooth. Transfer to a glass jar and refrigerate.

To serve, mix 3-4 tablespoons of concentrate with 1 cup of cold water, stir well, add ice cubes, and garnish with mint.