Wash the raw mangoes thoroughly and peel them. Cut the mangoes into small pieces and remove the pit.

In a pot, add the mango pieces and 4 cups of water. Bring the water to a boil and then reduce the heat to simmer. Cook the mangoes for about 15-20 minutes or until they are soft.

Once the mangoes are cooked, let the mixture cool slightly. Transfer the mangoes and water to a blender and blend until smooth.

Pass the blended mixture through a fine sieve or muslin cloth into a large bowl to remove any fibrous bits.

Add sugar, roasted cumin powder, black salt, regular salt, and red chili powder (if using) to the strained liquid. Stir well until the sugar is dissolved.

Refrigerate the aam panna for at least 2 hours to chill it thoroughly.

Serve the aam panna in glasses over ice cubes. Garnish with fresh mint leaves if desired.