Wash mangoes well and peel the skin.

Place peeled mango in a saucepan and the peels in a bowl.

Add 1/4 cup water to the bowl with mango peels and squeeze to extract pulp.

Transfer the water from peels to the saucepan with mangoes and repeat until the water is almost clear.

Add slit green chilies to the mangoes in the saucepan.

Heat on medium heat and bring to a boil.

Reduce the heat and simmer for 10-15 minutes until the mangoes are soft.

Add jaggery and salt to taste and mix well.

Simmer for about 5 minutes until you get a good consistency.

If desired, thicken with rice flour slurry (2-3 teaspoons rice flour in 1/4 cup water).

For tempering: Heat ghee in a small saucepan.

Add mustard seeds; when they splutter, add dry red chilies and hing.

Immediately add the tempering to the curry and stir well.

Serve hot as a side dish.