Roast the mango directly on low-medium heat. the skin will start to get black in color. Roast it turning all around till it gets black color from all sides. (Instead of roasting, you can boil it in a pressure cooker or instant pot. Peel the mango, cut it into cubes and pressure cook it with some water for 2 whistles or 5 minutes on manual for instant pot.)
Let the mango cool completely. Then peel the skin off. Skin will come out very easily.
Roughly chop it. Most of the part will be very soft and pulpy.
Take it to the blender with roasted cumin powder, black salt, black pepper powder, salt and jaggery.
Blend it to a smooth puree. If needed add a splash of water to make grinding easy. Your aam panna concentrate is ready to store.
To make the drink, take two tablespoons of concentrate or pulp in an individual serving glass. Add ice cubes (if using).
Pour the chilled water and stir well. Garnish with a sprinkle of roasted cumin powder or mint leaf. (if making for a large group or get-together, then you can make it into a pitcher)
Adjust the amount of jaggery as per the tartness of your raw mangoes.
If your raw mangoes are not sour and your drink doesn’t have enough tang then you can add some lemon juice.
The color of the drink may vary depending on the color of your jaggery.
Storing aam panna concentrate:
Store in a clean, dry airtight glass jar or bottle. And keep in the refrigerator for up to a month.
Make a big batch, you can double or triple the quantity as needed.
Here the sweetener (sugar or jaggery) acts as a preservative so you can store it for a longer period of time.