Wash and wipe raw mangoes.

Roast mangoes on direct flame until skin is charred and flesh is soft.

Cool mangoes under a damp cloth.

Peel and discard the charred skin.

Separate the pulp from the stone.

In a blender, combine mango pulp, mint leaves, black salt, and roasted cumin powder.

Grind until smooth to create a concentrated mixture.

Store the concentrated mixture in a refrigerator for up to a week.

For the sweet version, add the concentrate to chilled water with sugar or jaggery.

Whisk until well blended.

Adjust sweetness to taste.

Pour into glasses and garnish with fresh mint and ice cubes.

For the savory version, whisk concentrate with chilled water and black salt.

Serve chilled.