Remove flesh from mangoes and leave a little bit of flesh on the stones. Add one cup of water in a bowl and add the stones to it. Squeeze out all the juice from the stones. Add 1/2 cup of mango pulp and 1 teaspoon of gram flour to it and whisk it until incorporated.

Add yogurt/sour cream and 3 cups of water to it and whisk again until all incorporated. Transfer in a pan. Add salt, jaggery, turmeric, amchur, ginger and green chillies.

On medium heat boil the fajeto until a film is visible on sides. Turn of the heat.
In a small pan add ghee and the rest of the ingredients. Once it starts fluttering transfer the tempering on top of fajeto and mix well.

Transfer in a serving dish and garnish with coriander leaves. Enjoy like a soup or with rice, bread etc
If the mangoes are sweet omit jaggery. Only add if it has sweet and sour taste.