3 sweet ripe mangoes
2 cups thick coconut milk
2 red Kashmiri chillies
1½ teaspoons mustard seeds
1 tablespoon oil
1 spring of curry leaves
½ teaspoon turmeric
Pinch of asafoetida/hing
2 teaspoons grated jaggery

Preparation:

Make two clean cuts on either side of the mango seed, then criss-cross cuts in each slice of mango, and slide off the skin with the help of a spoon.
Grind together coconut milk, ½ cup of the mango flesh, chillies and ½ teaspoon mustard seeds. Keep aside.
Heat oil, add remaining mustard seeds, curry leaves, turmeric and asafoetida.
Add mangoes, ground paste, a cup of water and then jaggery.
Add salt to taste. Heat until coconut milk simmers.

Serve hot with rice.