Wash and peel raw mango. Slice the pulp off the seed. Cut the pulp into pieces.
Boil pulp in 2 cups of water for 7- 10 minutes until tender, with lid covered.
Once tender, pour 2 cups of cold water to cool the mixture. Next, add sugar, black pepper, roasted cumin and black salt. Mix well and let it cool completely.
Transfer the raw mango mixture to the food processor, add mint leaves and blend into smooth pulp.
Transfer the pulp into a large vessel and strain the liquid in a coarse strainer.
Your sherbet concentrate is ready. Can be stored in the fridge for 2-3 days. You can freeze it too.