In a vessel add the sliced mango.

Add turmeric powder, red chili powder, and ¼ cup water.

Pressure cook this for 3 whistles.

Alternatively, you can cook this in a pan too till the mango pieces become soft.

In a pan add jaggery and add ¼ cup of water.

Adjust jaggery according to the sourness of the mango.

If the mango is sour, you can add ¾ cup of jaggery also.

Let the jaggery melt.

Filter the jaggery water if it has any impurities.

Add the cooked mango to the jaggery water.

Mix well. Let this come to one boil.

Add the salt and mix well.

Add the grated coconut to this.

Mix well and switch off the flame.

Temper mustard seeds in 1 tsp oil.

Manga pachadi is ready.