In a steel utensil heat 2 glass of water and then add chopped raw mango pieces along with black pepper seeds. Cook on full flame with lid (leave a little opening) for 8-10 minutes.

Once the raw mango pieces are transparent, switch off the flame and let it cool.

In a mixing, jar add the pulp and save the water for later use. Add sugar, black salt, salt to taste, and grind it to a smooth pulpy paste.

Next step is to filter the pulpy paste and the water (we saved for later use) by using a strainer. Mix well.

Now divide this pulpy mixture into 3 equal parts to make different flavors.

In a grinding jar add mint leaves, lemon juice, and coarsely grind it.

Add one cup water to the jar.

Pour the mint lemon mixture into the raw mango pulp.

Serve it in a glass, chilled!

In the raw mango pulp add ginger juice, honey, and mix well.

Add one cup water and stir well.

Transfer it to a glass and serve.

In the raw mango, pulp base add roasted jeera powder.

Add one cup of water.

Transfer it to a glass and serve.