Chop the mangoes into small pieces. You can peel the skin or cut them with skin too.
Cook them on medium heat by adding 1 cup of water and pinch of salt.
Let it cook for 10-12 minutes. As the mango softens, add the jaggery and remaining 1/2 cup of water.
Cook till the jaggery melts. Mash them together with a masher and let it simmer till its consistency becomes thick.
Heat the kadai and add oil.
Once the oil hot add mustard seeds.
As the mustard seeds start to splutter, add this to the mango pachadi.
Yummy pachadi is ready :-)
Adjust the jaggery according to the sweetness of the mango. If the mango is too sweet, less than 1/4 is sufficient. If the mango has little sourness, you can adjust the jaggery accordingly. I did not add red chili, but you can add one or two during the tempering.