Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cloves        garlic -- peeled
   2      inches        ginger root -- peeled
   4      whole         black peppercorns
   1      cup           coconut milk
   4      small         fresh red chilies -- as serranos, seeded
                        -- and
                        stemmed
   1      tablespoon    vegetable oil
   1      teaspoon      mustard seeds
   2      tablespoons   ghee
  12                    ripe mangos -- skinned and seeded
   4      tablespoons   sugar -- optional
   1      teaspoon      ground turmeric
                        salt to taste

Preparation:

In blender make a smooth paste of garlic, ginger, peppercorns, coconut milk, and chiles. Set aside. In large skillet, heat oil over medium heat for 2 minutes. add mustard seeds. When seeds begin popping, lower heat, add ghee and cook for 1 minute. Add paste, mango pulp and turmeric. stir well and cook 5 minutes. add salt just before serving.