Char the mangoes over an open flame, on a chapati grill or by skewering the fruits and turning them once in a while until skins are well-blackened and the flesh of the fruit is soft.

Cool the charred mangoes and then peel. Don’t worry if a few black flecks are still left on.

Juice the pulp by mashing well by hand or in a blender. Add the sweetener (jaggery) and black salt to taste. You want a concentrate that’s sweeter and saltier than you like, because it’ll get thinned in serving later.

To serve the panakam, thin the concentrate with water and/or with the addition of ice cubes.

Roast the cumin seeds, crush lightly with a pestle, and sprinkle over top just before serving.