Dry roast cumin seeds until lightly toasted.

Pound the roasted cumin seeds with a pestle and mortar to create a coarse powder.

Set the cumin powder aside.

Pressure cook the raw mangoes with water for 2 whistles.

Allow the pressure cooker to cool completely.

Peel the skin off the mangoes.

Remove the pulp from the mangoes and discard the stones.

Blend the mango pulp until smooth.

Grind the mint leaves, sugar, and salt in a small blender jar to form a paste.

Combine the ground mint paste, cumin powder, mango pulp, and lemon juice.

Mix well until all ingredients are thoroughly combined.

Store the Aam Panna concentrate in an airtight jar in the refrigerator.

To prepare Aam Panna, mix 1 tablespoon of the concentrate with a glass of chilled water.

Adjust the salt and sugar levels to taste.

Garnish with fresh raw mango and mint leaves before serving.