Peel and chop 1 ripe mango into small cubes. Set aside.
In a mixing bowl, add 250 grams of thick curd (yogurt) and whisk it until smooth.
Add the chopped mangoes to the whisked curd.
Add 1/2 teaspoon of roasted cumin powder, 1/4 teaspoon of black salt, and 1/4 teaspoon of regular salt to the mixture. Mix well.
Optionally, you can add 1 tablespoon of finely chopped fresh coriander leaves and 1 finely chopped green chili for added flavor.
Refrigerate the mango raita for at least 30 minutes before serving to allow the flavors to blend.