Add raw mango and water to a pressure cooker.
Cover the lid and pressure cook for 3 whistles on low heat.
Remove the lid and squeeze out the pulp from the mangoes. Discard the skin and seed once all the pulp is extracted.
Add the pulp to a blender along with rock salt, jeera powder, sugar, chilli and mint leaves.
Blend to a slightly coarse-textured paste and set aside. This concentrate can be stored in the refrigerator for up to 3 weeks.
Combine water and aam panna concentrate in a 1:1 ratio - for every 1 cup of concentrate, you mix 1 cup of water.
Using the same 1:1 ratio, combine water and aam panna concentrate. Transfer these into popsicle moulds and place in the freezer.
Freeze for 4-6 hours or until properly frozen. Remove from mould when required and serve the popsicles!