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In a microwave-safe plate, combine all the spices except mango powder and turmeric. Dry roast the spices on high for 45 to 60 seconds. Remove from the microwave and set aside to cool.
In a coffee or spice grinder, combine all spices and grind until fine. Add ground spices, mango powder and turmeric, in another bowl and mix well.
This masala can also be used as a rub for fish or meat; you can also blend it with yogurt for a yogurt marinade. Store the remaining masala in a zip lock bag for up to three months.