Peel mangoes and cut it into big pieces. Discard the seeds.
Into a deep pan put mango pieces together with water, a pinch of turmeric powder, red chilli powder and salt. Bring to boil then lower the heat and let it simmer, covered, for 7-10 minutes.
Use a food processor to grind fresh coconut, green chilli and shallots. Add ½ cup of water and grind them into a fine paste.
Add this paste to the simmering hot mango curry. Stir and simmer for 1 minute.
Now add coconut milk and let it simmer another 5 minutes.
Heat 2 tbsp of coconut oil into a frying pan. When the oil gets hot, add cumin seeds, mustard seeds, fenugreek seeds, dried red chilli, and curry leaves. Fry for one minute then pour it over the curry. Switch off the heat and Pazha manga curry is ready to serve!
Recipe by My Indian Taste at http://myindiantaste.com/ripe-mango-curry-recipe-kerala-style-pazha-manga-curry/