Peel and roughly dice the mango. Add it to a blender along with the shredded coconut, all the spices and about 1/4 cup of water to ease blending. Blend until a smooth paste is formed.
In a bowl add the yogurt and the prepared mango mixture. Mix to combine.
To prepare the tarka, heat the oil in a pan. Once hot, add the red button chilies, cumin seeds and mustard seeds. Fry until the seeds start to crackle, then add the curry leaves and fry for a few seconds. Immediately pour the tarka over the raita.
Serve along your favorite meal.
