I add about 1/2 to 1 tsp of fenugreek powder to most mango dishes to balance out the tart flavor.
To make: Dry roast 1/4 cup of fenugreek seeds, powder when cool and store in an airtight container
I eat this mango pickle by itself because it's so good. I also sometimes mix it in a bowl of yogurt and eat it instead of yogurt rice.
But the classic way to eat this is with freshly made yogurt rice. Recipe to follow!