Cook mangoes in a pressure cooker until 1 whistle.Allow the pressure cooker to cool.
Take the cooled mangoes out of water and peel the skins off and collect the pulp and juice in a bowl
Place this pulp, with salt and sugar, in a blender and puree.Fill in bottles and put in refrigerator for few hours so that it is nicely chilled.
Dry roast the cumin seeds and black pepper for 2 minutes on a pan and then coarsely grind.
To serve, add 1/2 cup pulp and soda, add the coarse ground cumin seeds and black pepper and serve immediately before the soda fizzles out.
