When you cook tak dal with mango here are a few tips. Sandeepa has suggested cooking with musoor or matar dal. Musoor is readily available. The mango pieces may be boiled/cooked separately and the water drained off and the cooked mango pieces added to the phoron with mustard seed and green chilli: this will remove the "kash" or bitterness if any in the raw mango!!! Again sugar adding can be avoided if you use something like "Sugar Free Natura"..... no this is not an advertisement matter. Warning: Donot use "Sugar Free Gold" which is not meant for cooking purpose....