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.
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)
2 tbs coconut oil
1/2 tsp mustard seeds
1/2tsp fenugreek seeds
2 sprigs of curry leaves
3 whole dried red chillies
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.