• Boil the raw mangoes in a pressure cooker. Cook for 3 whistles or 10 minutes and let them cool.
• Peel the skin and collect the pulp from the mangoes. Once cool, pulse it a couple of times to get a smooth paste.
• For the masala powder, grind together roasted cumin powder, pepper powder, Kala namak, and mint leaves in a mixer to a smooth paste.
• Transfer the mango pulp to a bowl, add the ground masala powder to the pulp along with powdered sugar, and stir well.
• The pulp is ready. You need to store the pulp in a bottle and refrigerate it. It will stay for at least 10 days.

For serving:

• Add 1/2 cup of syrup to 1/2 cup of water with crushed ices and garnish with some fresh mint leaves.
• You can adjust the ratio of syrup and water as per your taste it has to be served chilled with lots of ice.