Ripe mango is used to make this sweet and sour curry.Usually served on special occasion feast and festivals.
This mango pachadi is made in my ancestral home mostly in summer months.I used to love everytime I was asked to get the ripest mango from the big store room .It is not the tiny spaces u see today.It is the granary where grains and other produce are stored.As you enter the room the sweet natural fragrances hit your nose with some times jackfruit as the top note ,mangoes as the middle note and grains as the base note.
All produce have no pesticides,so you seee..they taste really good. What more do you want when it is fresh from the garden.Fruits are seasonal but at any given time grains would always be there.
Salt to taste