Melt the coconut oil in a saucepan and fry the onion for about 4 minutes.
Add the garlic and the spices and fry for a further minute.
Add the rest of the ingredients and simmer for about half an hour, stirring regularly throughout. Leave the lid off the pan for the last 5 minutes if you think the sauce needs to thicken up, otherwise leave the lid on.
I used a potato masher at this point to further crush the pieces of mango into the sauce, you may want to or not 🙂
Serve and enjoy!