Bake/grill the mangoes until they are charred on the outside as well as cooked inside. I alternated between the broil mode and the bake mode in the oven to achieve the soft texture of the mangoes as well as to get the charred exterior.

Place the mango in a large bowl filled with cold water.

Slowly pinch off a side of the mango skin and squeeze out all the juices from the mango into the water. Then slowly peel the skin and scrape off all the pulp into the water. Also, remove the pulp from the seed. I used a stainless steel spoon to help scrape the pulp.

Add the salt, sugar, and cumin powder and blend the mixture using an immersion blender. As I mentioned that raw mango had high pectin content, the homogenous mixture that develops after blending will have a thick texture. Adjust the consistency by adding the required amount of water.

Refrigerate for a few hours and enjoy!