Pour rose syrup all the way to the bottom of the serving glass and place it in the ice compartment.

Meanwhile, in a blender jar, combine ripe mango pieces, water, lemon juice, sugar, roasted cumin powder, and black salt. Blend it into a juice and place it in the fridge to chill.

In a pot, combine the stored pineapple pulp, lemon juice, sugar, roasted cumin powder, and black salt, then blend with a hand blender. Now, have both juices ready.