Heat pan adding mango and 1/2 cup of water. Let the mango cook till soft that you can easily peel off and scoop it's pulp. Once the mango cools down, scoop the pulp and puree it in mixer.

Again heat the pan with pureed pulp and jaggery. Cook it till the jaggery dissolves completely. Add cardamom powder, mix and switch it off. Let it cool down. This is raw mango preserve and you can store it in refrigerator.

Whenever you feel to relish raw mango juice, add 1/4 cup of preserve and 3/4 cup of water. Mix and serve topping it with ice cube.

I have used jaggery in this recipe, you can substitute with sugar too.

The quantity of jaggery or sugar depends upon the sourness of mango. So adjust accordingly.

You can even top it with chaat masala or pepper or mint leaves for extra flavor.