Peel and roughly chop the raw mango.
Place them in a pressure cooker, add 1 cup water and presurre cook for 2 whistles.
Transfer the cooked mango to a blender, add roasted cumin powder, sugar, mint leaves, black salt and blend till smooth.
You can store this concentrate in the fridge for 2-3 days.
To make a drink, pour the mango concentrate till half in a tall glass, top with water.
Add crushed ice cubes, sprinkle roasted cumin powder and serve immediately.