Wash the mangoes and cut them into bite sized pieces. You can leave the peel on or take it off.
Cook the mangoes in a pan with the water, turmeric and jaggery.
Grind the grated coconut to a fine paste with the red chillies and a little water.
Once the mangoes are soft, add this ground coconut paste to it, add salt and a little more water if you need and let it cook for a few minutes in medium heat till they all come together.
Heat the coconut oil in another small pan, add the mustard seeds. Once they splutter, add the curry leaves and pour this over the pachadi.
Mix right before serving.