Pour oil into a skillet and place over medium heat. When the oil gets hot, add the cumin seeds. Cook for 15 seconds.
Add the ginger and green chili and saute for 30 seconds.
Now add the cubed mango, turmeric and pinch of salt. Saute for few minutes till mango gets slightly soft.
Add the coriander powder, cumin powder, red chili powder and salt. Stir to combine until every spice is coated to the mango. Cook for two to three minutes.
Add coconut milk and ½ cup of water. Mix well and cook for seven to eight minutes.
Add garam masala, chopped mint and coriander leaves. Do not skip the mint in this recipe. Mint goes very well with the sweet and sour combo in this curry.
Taste the curry and add the lemon juice, if the curry is little sweet. If the curry is little sour, add some sugar. Simmer for three to four minutes.
Serve the mango curry with chapathi, nan or rice.