Cook the raw mangoes:

• Peel the raw mangoes and chop them into chunks. 
• Add the chopped mangoes with 2 cups of water in a saucepan and bring it to a boil. 
• Cook for 8-10 minutes until the mangos turn soft. 
• Let the mixture cool completely. 

Blend into a smooth puree:

• Transfer the cooled mixture to a blender. 
• Add jaggery powder, salt, cumin powder, fennel seed powder, black pepper and mint leaves. Blend into a smooth paste. 

Prepare and serve:

• Mix 2-3 tbsp of aam panna concentrate with ½ cup water and ice cubes in a glass to serve. 
• Stir well and garnish with mint leaves and serve.