• You can either use the whole mangoes while boiling and later take the peel off. Or you can also first peel the mangoes and add the slices for boiling.

Instant Pot Cooking:

• Add the mangoes (either whole or sliced) in the Instant pot and add water to it and close the lid. Pressure Cook for 6 minutes with the vent in the sealing position.
• When timer beeps, NPR (no pressure release) for 5 minutes and then Quick Release by turning the vent to the venting position.
• Once pressure is released and the valve goes down, then open the lid. Add mint leaves and all the spices in the Instant pot. Using Immersion Blender, grind it smoothly. If needed, add more water. ,
• Serve it hot or cold. If serving cold, add 2-3 ice cubes in a glass and pour Aam Panna in the glass. Add 1or 2 mint leaves and serve.

Stove-Top Cooking:

• Add the mangoes (either whole or sliced) in the stove-top pressure cooker and add water to it and close the lid. Pressure Cook and turn the stove off after 3 whistles.
• Once the pressure is released and is safe, then open the lid. Add mint leaves and all the spices in the Instant pot. Using Immersion Blender grind it smoothly. If needed, add more water.
• Serve it hot or cold. If serving cold, add 2-3 ice cubes in a glass and pour Aam Panna in the class. Add 1or 2 mint leaves and serve.