Wash peel and cut mango into large pieces. Do not cut too deep near the seed. Leave the flesh intact around it as we are using the entire mango including the seed.
Boil the mango adding chili powder, turmeric powder, salt, green chili and a cup of water (or slightly more depending on gravy needed)
Heat the coconut if frozen in the microwave for 30 seconds.Add the cumin and fenugreek seeds.grind this adding the plain yogurt (no water is needed).Looking for smooth yet slightly grainy texture here.
The mango pieces are cooked on low to medium heat, the pieces should be soft not smashed but the shape should be intact.
Now reduce heat to lowest and add the ground coconut mixture. Stir very gently just to combine everything ( I stir only in the gaps without touching mango pieces)
Allow this to come to a slow simmer. Only 2 to 3 bubbles and immediately remove from heat source.(Refer notes) This helps from further cooking.
Heat a small pan with few tsps of coconut oil when it heats up add the mustard seeds, when it splutters (cover with a glass lid partially to avoid burns) see video.
then add dried red chilies (broke each into two) and the curry leaves allow this to crisp up then pour everything on top of the mango curry close the lid and allow the flavors to mingle.Ready to be served with rice and other stir fries.