To make this Karnataka style ripe mango curry, wash the mangoes well under running water. Using a knife remove their tip and lightly make 2-3 vertical cuts on each mango.

Take a deep pan, cook the mangoes using sufficient water, until they are soft and cooked thoroughly. When the color of the peel appears cooked, you know they are cooked. It might take 10 minutes on medium flame. Switch off.

Drain water into a bowl and keep the whole mangoes in the pan. Once the mangoes cool, peel them. You’ll be able to peel the mango easily using your fingers.

Put the peels into the bowl with cooked water and extract any more remaining pulp.

Discard peel and put the water back into the pan.

Squeeze mango with hands (using a masher is difficult with fibrous pulp on the seed of mango).

On a medium heat, add crushed green chili, salt and jaggery to the pan with mango pulp and kernel. Adjust taste and consistency by adding water if required. Switch off heat.

In a tadka pan, heat a little coconut oil and splutter mustard seeds. Add hing, broken red chili and curry leaves.

Pour the tadka on maavina hannina gojju and give it a quick stir.

Close the lid of the pan and allow it to sit for 10 minutes.

Relish this tangy-spicy-sweet Mavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe) with cooked plain rice or Neer dosa or Chapathi. Accompany the meal with Mustard Green Chilli Pickle and fritters like sabudana sandige or akki peni sandige.