Wash the raw mangoes thoroughly and pressure cook them with 1 ¼ cup of water until soft (2-3 whistles). Let them cool completely.

Once cooled, peel the mangoes and extract all the pulp. Discard the skin and seed.

In a blender, combine the mango pulp, rock salt, jeera powder, sugar, green chilli, and mint leaves. Blend until completely smooth.

Add water as required, about ¼ to ½ cup, to achieve a pourable consistency, similar to a thick juice. Taste and adjust sweetness or spice if needed.

Pour the Aam Panna mixture into popsicle molds. Insert popsicle sticks.

Freeze for at least 4-6 hours, or until completely solid. To unmold, run the molds under warm water for a few seconds.