Place the mango in a small saucepan with 2-3 tbsp water and the red wine vinegar. Cover and bring to a simmer over a low heat for 10 minutes or until the mango becomes soft and begins to fall. Riper mangoes will need less cooking than unripe ones.
When soft, remove from the heat and set aside for 10 minutes to cool, before blending to a puree.
In a large bowl, mix the mango puree with the yoghurt, curry powder, garlic granules and sweetener.
Stir in the chickpeas, peppers, onions and coriander.
Season to taste with salt and pepper and serve with your choice of accompaniment.