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Peel the mango then cut the flesh away from the central stone. Cut a few thin slices off and reserve for garnish, then chop the rest of the flesh. Reserve about a quarter and puree the rest. Stir together the mango puree, yogurt and chopped mango. taste and add a little sugar if necessary. This will depend on the ripeness of the mango. Set aside. Heat the ghee or oil in a pan; add mustard seeds until crackling, then curry leaves, lentils and asafoetida. Fry for 30 seconds or until leaves are crisp then stir into the yogurt. garnish with extra fried leaves and mango. serves 4
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