Ingredients
3 to 4 mangoes (medium size)
1 cup Coconut scrapped
2 to 3 Red chillies
1 Green chilly (Use if you like more spicy)
1 tbsp Coriander seeds
1/2 tbsp Jeera seeds
1 tsp Mustard seeds
1 Onion (optional)
5 to 6 Curry leaves

Seasoning
1 tsp Mustard seeds
Pinch Hing
1 tsp Jeera seeds
1 tsp Urad dal
Curry leaves
1 Red chilly (whole )
Jaggery as per taste, (depend how much the mango is tangy)

Method
First of all peel the mangoes, and remove the juice. Keep the seed aside with some mangoes (do not remove all mangoes from seed). In a pan, roast dry masala with coconut. Once cool, grind with little water, make a fine paste.
Heat a kadai, add the mango puree with seed, add salt and boil for 2 minutes, now add grind masala stir properly. Add jiggery. Taste it. It should spicy sweet and sour in taste. Now add the tadka of mustard, jeera, asafoetida, red chilly, curry leaves and pour on mango curry. Serve hot with steamed rice.