From Tiffin's, Port of Spain
Somewhere between a curry and a sweet chutney, this dish may be served with all South Asian, Malay-style, and Middle Eastern meals.
You need half-ripe mangoes here. Since these are what most commonly pass for mangoes in the Western world, they should not be hard to find. Each mango should be hard with yellow or pale orange flesh.
For the curry powder, I like to use Bolst's hot version. Ready-made amchar masala is sold by Caribbean grocers, though you can easily make your own and store it.