Wash the mangoes and cut the pulp out in small chunks. Make two or three whistle in a cooker with little water in mango chunks.let the cooker cool down own and strain all cooked mango chunks and make pulp of it.

Take one big vessel and put mango pulp, sugar, ginger, black pepper, mint leaves juice, cumin powder, plain salt, black salt and 1/2 cup water into it cook it on medium flame(stir continuously.) until turned gooey in texture when done turn off gas and let it cool.Mango sharbat is ready, store it in a bottle and use whenever you want.

Whenever you wish to have it, take 2 to 3 tbsp mango sharbat in a glass, add water and some ice to it and the mango sharbat is ready to be served. Mango sharbat can be stored in refrigerator for 2 to 3 months.

If you want to store it outside in a room then mix 1 tsp sodium benzoate into it and stir really well. After this, it can be stored up to 5 to 6 months.