Steam the fruits, cool, de-skin and remove the pulp.

Pass it through a blender for a smooth texture.

Grind coconut, green chillies and turmeric to a fine paste.

Beat the curd well.

Mix everything together in a pan.

Heat the mixture on medium heat.

As soon as it starts frothing, remove from the flame.

Add salt and stir continuously for a few mins.

Heat oil in a small pan.

Splutter mustard seeds and fenugreek seeds.

Add curry leaves and saute for a second.

Pour this into the mango mixture.

:- Serve with rice.