Place the raw mangoes on a BBQ hand-held grill, start roasting on the stove top, and keep the heat low. If not using a stove top, the raw mangoes can be barbecued also. Rotate the raw mangoes while roasting, so that they can be charred evenly from all the sides. This will take 15 minutes approximately. Don’t roast them on high heat, otherwise, they wouldn’t be cooked from the inside.

After roasting transfer the mangoes in a bowl of cold water. Leave them for 10 minutes, now start peeling the burnt skin of the raw mangoes. Next squeeze out all the mango pulp and discard the stone, alternatively, you can take out all the pulp by using a knife.

Dry roast the cumin seeds in a pan until fragrant and one shade darker in colour, keep aside. In a food processor add the roasted cumin seeds and black peppercorn, blitz until a coarse powder forms. This is the roasted spice powder for cooler, keep aside to use it later.

Add the mango pulp, sugar, black salt and mint leaves in a food processor. Blitz until smooth, strain this mango mixture through a strainer, keep aside.

In a jug Add 750ml. of water, raw mango pulp mixture and 1 tsp of roasted spice powder, stir well. The consistency of this cooler would be little thicker, so, adjust water accordingly. 

Pour in the glasses, add ice cubes and serve.

For optional garnishing mix smoked paprika and salt in a plate. Rub lemon wedge around the rim of the glasses, now firmly touch the rim of the glass onto paprika salt until fully coated.