Dice the mangoes and blend the flesh to create a pulp. Set aside.
Heat the oil in a medium saucepan. Lightly cook the cumin with the bay leaves until fragrant and slightly discoloured.
Add the onions, garlic and ginger. Cook for about 8 minutes on low heat until the onions are completely cooked and transparent.
Add the cinnamon, garam masala, curry powder and cayenne pepper and cook for a further 3 minutes.
Add the mango pulp, coconut cream and chickpeas and mix well. Season with salt and pepper.
Simmer for 20 minutes.
In the meantime cook the rice according to packet instructions.
Serve the curry with hot rice and garnish with chilli flakes and fresh coriander.