Wash and dry the raw mangoes. Peel the mangoes and discard the skin.
Place the peeled mangoes in a stainless steel container. Add 1 cup of water to the Instant Pot insert and place a trivet. Place the pot with mangoes on the trivet.
Close the Instant Pot with the pressure release handle to sealing. Pressure cook on high for 20 minutes followed by natural pressure release.
Open the Instant Pot and take the pot with mangoes out and allow to cool. Discard the water from the main pot and dry the pot completely.
Once the mangoes have cooled down take out all the pulp using your hands or a spoon. Discard the seeds.
Place the pulp in the main pot. Add sugar, saffron, cardamom and salt. Mix everything and cook on saute(low) for 15 minutes.
Turn the saute off and blend the mixture with an immersion blender to make smooth jam-like consistency. Note – This concentrate will continue to thicken as it cools down. Allow the concentrate to cool down and then store in a dry glass jar. Refrigerate for up to a month.
To serve Aam Panna, mix 3 to 4 tablespoons of concentrate with 1 cup of cold water, ice cubes with a pinch of rock salt. Mix in a cocktail shaker or use an immersion blender for smooth consistency. Add ice cubes and serve with mint sprigs.