Peel the skin of mangoes and place along with 2 cup water in a sauce-pan and bring to a boil. Simmer for 10 minutes or you can pressure cook mangoes with water till soft or 3-4 whistle.
Let it cool down completely and then mash it to get the pulp with the help of a spoon and discard the seeds.
Now add completely cooled mangoes pulp into a blender along with mint leaves, jaggery, add roasted cumin powder, chaat masala, black salt and 1 cup chilled water, blend it and make a smooth puree.
In small plate add chili powder,salt and sugar mix it well.
Take a serving glass, rub lemon on the glass edge and turn the glass upside down and coat the chili mix on the glass edge
Add ice cubes into the glass and fill the mango puree till ¼ of cup, add chilled water and mix it with the spoon.
Then garnish it with mint leaves and serve chilled.
