Instructions

1. 1
   Peel and cut the mango into small pieces. Mix with salt and set aside.
2. 2
   Grind the coconut with water and 2 of the dried chilies until well-blended.
3. 3
   Add the coconut-chili mixture to the mango, and mix well.
4. 4
   Heat oil in a kadai; add the mustard and remaining dried chilies, and fry.
5. 5
   Pour into the mango coconut mixture, and cook briefly.
6. 6
   Serve with plain rice.