The Indian grocery stores aren't much help here, as there are laws against importing things like fresh mangoes halfway around the world. Some of those restrictions have gotten a bit little laxer, but still, to experience a true mango, one must have a passport, I'm afraid.
But let's not let our despair consume us. Some of those red mangoes are delicious! The trick is picking out a good one, like the one shown here:
You are looking for color (not a lot of green on this one), firmness (it should give a bit when you give it a squeeze, but it shouldn't be mushy), and smell (if it doesn't already smell vaguely like a mango, don't take it home--it's an imposter!).
You'll want to peel it and cut all of the yummy, brightly colored, beautiful mango-flesh off (I find that the mango slicers just don't do the job) and put it in a food processor.
Then, you'll add 1 heaping tsp of cumin (you can go with a little less if you don't like things too spicey)
1 tsp (or to taste) red pepper (this will make it hot, so you may want to go with less)
1/2 tsp (or to taste) salt
Voila, a fantastic, delicious, mango chutney that goes with everything. We eat this as an accompaniment with many meals, but it goes especially well with theplas (coming soon to this blog). It would also work very well as a dip for tortilla chips at your next party.