Ripe Mangoes in Sweet and Spicy Curry (Mampazhappulisserri)

Summertime is the mango season in Kerala. One of the traditional Kerala curries that used to be common in any household is the Mampazhappulisserri. during this season. This used to be one of my childhood favorites too. During the mango season, making mampazhappulisseri is a must for me, at least one time. Otherwise, I feel like I am not doing justice to myself and my roots.
For the classical recipe of this, the particular variety of mango used is the Chandrakaran, which is a local grown small mango. But these days, I substitute them with whatever variety of sweet mangoes that are available.
This is combination of different tastes - sweet, sour and savory - creates a unique experience and goes well with rice.

Ingredients
6 small ripe mangoes (Chandrakaran); or you can substitute with 3 medium sized ones, any sweet variety would do
½ tsp turmeric powder
1tsp red chilli powder
salt to taste
1 cup water
1 cup coconut milk
1 cup curd (yogurt)
1 tbsp sugar(optional, in case the mangoes are not sweet enough)

For seasoning:
2 tbs coconut oil
1/2 tsp mustard seeds
1/2tsp fenugreek seeds
2 sprigs of curry leaves
3 whole dried red chillies

Method:
Remove the skin of the mangoes and use the mango as a whole. In case you are using bigger mangoes, you can make it into smaller slices. Add salt, turmeric powder and red chilli powder to the mangoes along with a cup of water and cook this in a sauce pan till the mangoes are cooked and the curry looks like a thick sauce. Add coconut milk to this and in case your mangoes are not that sweet enough 1 tbs of sugar. Turn off the heat when this starts to boil and add wisked yogurt and mix it all well.
Heat another pan and add coconut oil. When it is hot enough, add all the ingredients listed under seasoning.  Turn off the heat and when the mustard seeds stops spluttering, add this to the curry.