Method

• 1.
  Peel a mango and reserve a quarter of the flesh. Place the remaining flesh in a food processor and process until smooth. Place in a bowl, add 1 cup thick yoghurt and stir to combine.

• 2.
  Heat 2 tablespoons ghee in a pan over medium heat. Add 1 tablespoon panch phora, 8 fresh curry leaves and a pinch of asafoetida powder*. Cook for 30 seconds until curry leaves are crisp. Stir into the yoghurt mixture.
• 3.
  Dice the reserved mango and use as a garnish.