Wash and peel 500 grams of raw mangoes, then cut them into small pieces.
In a pressure cooker, add the mango pieces along with 1 cup of water. Cook for 3-4 whistles or until the mangoes are soft and mushy.
Once the pressure releases, open the cooker and let the cooked mangoes cool down.
Transfer the cooked mangoes to a blender, add 1/2 cup of sugar, 1/2 teaspoon of roasted cumin powder, 1/2 teaspoon of black salt, and a handful of fresh mint leaves. Blend until smooth.
Pour the mango mixture into a large bowl and add 4 cups of chilled water. Mix well to combine.
Taste and adjust the sugar, salt, and spices according to your preference.
Pour the Mango Panna into glasses, garnish with mint leaves, and serve chilled.