2 raw mangoes
1 tsp roasted cumin powder
1/2 tsp chaat masala, optional
1 tsp rock salt, or to taste
1/2 tsp black pepper
4 tbsp sugar, or jaggery (in case you have, else sugar would do)
2 sprigs mint, (I had about 25-30 leaves)
Put the mangoes unpeeled in water and let it come to a boil. Let simmer for 20 minutes.
Once cool, peel the skin off and mash pulp discarding seed. I generally use a knife and remove the pulp into a blender.
Grind together sugar, roasted cumin powder, chaat masala (if using), pepper powder, rock salt and mint leaves in a grinder/processor till they turn into a smooth powder.
Add this mix to the mango pulp and blend it into a smooth purée.
This purée can be kept in the refrigerator in an airtight container for two weeks.
To make drink, blend together about 3-4 tbsp. of the mango pulp to a glass full of water and few ice cubes. Garnish with some fresh mint leaves. Serve chilled.