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Peel the onion, ginger, and garlic. Add half the onion, the mango, ginger and garlic to the bowl of a food processor or high-powered blender. You can slice the other half of then onion and add to the vegetables you'll be using later if you like.
Add the spices (coriander, cumin, turmeric, curry, cloves) and blitz everything until as smooth as possible.
Add the coconut milk and blend until perfectly smooth.
Heat the oil in a large skillet or wok until smoking hot (should take about two minutes). Add in the vegetables and stir-fry them for five minutes until softened.
Add in the mango mixture and the chickpeas. If you want your curry more "saucy" you can optionally add all or part of the vegetable stock
Stir and when at a lively simmer, reduce the heat slightly to medium-high and cook for ten minutes until thickened, stirring regularly to prevent the vegetables and chickpeas sticking to the bottom.
Add the lime juice to taste, I would suggest adding one tablespoon and seeing in you need to add more. Add salt to taste - this needs to be well-salted, I add one teaspoon for example.
Serve hot over steamed rice. You can sprinkle any toppings over for a nice contrast, like chopped scallions, chopped cilantro, chopped peanuts, red pepper flakes, etc.