Wash and peel the mangoes.Chop roughly.
Put these mango pieces in a cooker with a cup of water.
Take 2 whistles.Mango pieces will become soft and mushy.
Let this cool.
Roast fennel,cumin and black pepper slightly.
After it cools grind to a fine powder.
Blend the cooked mangoes with a blender.
Take sugar in a pan.Add a cup of water.Boil till sugar melts.
Crush mint and ginger in mixer.
Add black salt and white salt to this paste.
Add blended mango puree to boiling sugar syrup and boil till one string consistency.
Switch off the gas and then add the mint ginger paste to this.
Mix properly and add cumin,pepper and fennel powder to this.
Mix everything well and let this remain covered till 5 to 6 hours so that all the flavours get absorbed.
After 6 hours pass it through a strainer so that all the rough part is removed and you get a smooth concentrate.
Fill this panna concentrate in glass bottles and refrigerate.
When you want to serve take 1/3 glass of this concentrate ,add ice cubes and water.Stir well and garnish with some fresh mint leaves.
