1. Wash and cube the mangoes/pineapple;
2. Cook with salt and water for about 3-4 mins or until done.
3. Drain the water and keep aside. Keep the mango seeds too, if the mangoes are small.
4. Note:
   • I retained the mango skin this time.
   • But the skin was a little bitter.
   • So, you might want to peel off the skin , unless they are Indian mangoes.
5. Dry roast sesame seeds and red chilies;
6. Grind with coconut , paprika and water to a smooth paste.
7. Add the masala paste to the cooked mangoes and boil well.
8. You can add water to get the desired consistency.
9. Add the tamarind paste, jaggery , salt and mix well.
10. Heat oil and temper with mustard seeds, curry leaves and hing;
11. Serve hot with rice and enjoi!

Courtesy: http://maneadige.blogspot.com/