Heat 1 tbsp avocado oil in a medium saucepan over medium heat. Add sliced onions and cook for about 2 minutes before adding ginger and garlic. Cook for 1-2 minutes before adding ground spices (turmeric, coriander, red chili powder). Stir in the spices for a minute before taking the saucepan off the heat.
Blend the contents of the saucepan with mango and desiccated coconut (optional). It should form a creamy orange paste.
Add 1/2 tbsp oil to the saucepan over medium heat. Add mustard seeds and curry leaves; let it crackle for a minute. If you want to, remove some of the curry leaves so you can use them as a crunchy topping once the curry is done!
Add chickpeas and cubed mango. Stir for 2 minutes before adding mango paste and water. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
Add coconut milk and salt to taste. Cook for 2 more minutes. Stir in yogurt and take the saucepan off the heat.
Top with crunchy curry leaves, cilantro, and yogurt.
