Cube the mangoes (keeping the skin on) and toss them with half the salt and the turmeric. Let them sit to absorb the flavors.

Heat the oil in a lidded pan. Add the mustard seeds and wait for them to pop, then add the mango cubes and cover with the lid. Cook until the skins darken and the fruit softens.

Add the remaining salt and the ground red chile. Gradually stir in the jaggery, allowing it to melt into a thick glaze.

Cook until the syrup has thickened properly, then taste for seasoning before cooling.