Sure. In the past I've directed a few people to this thread. I have no claim to any reserved rights in relation to the dish.

I found this one this morning just doing another of many google searches over the years.  Worth a try but it does appear to have more spices than I'd expect are found in the shop dishes but you never really know till you try.  The photo is very much what you can expect although sometimes it is less orange and more creamy.

https://www.meatandtravel.com/authentic-indian-mango-chicken-curry/

If you look up Australian Indian Restaurants online and then browse the menus you'll see just how popular a dish it is out here.  I have seen it in NZ and Canadian IR menus but there was only 1 that I ever found in UK and as CT said it was called Mango Delight.

I was able to source some chicken breast fillet today at Aldi. Not much, but more than has been available for a little while.  I decided to do a 3 way taste test.

I've made another reduced quantity of MarkJ's Base Gravy and hopefully, tomorrow I'll be able to reproduce the "nailed it" version of the dish from a few weeks ago.

I've also made 1.5 serves each of the other 2 linked recipes.  I'll wait till tomorrow's dinner to pass final judgement but here are my early findings.

The traditional dish is good and will improve by tomorrow, but it is not the Mango Chicken as served in the restaurants and T/A's out here.  I've had to add a small amount of cream to get it to be an even comparable dish for evaluation.  At the end of cooking it was tasty and enjoyable but it will benefit from a rest in the fridge.

The Balti dish is delicious but I already know the response it will get. Too spicy.  Even Secret Santa might give this a try and not gag.  I used Laziza brand Tandoori Masala and Mild Chilli Powder (not Kashmiri but mild) at a little over half the recipes quantity.  This is a really nice curry and the base sauce will not doubt produce a tasty Butter Chicken as well.  This is a very easy method and it is definitely worth exploring.  The only fault I have to place on this is that it is light on chicken.  I'd double the quantity of pre-cooked chicken or half the amount of sauce.  This is certainly a very nice curry and it will be quite easy to adjust the level of spicing to suite any requirement.  I'll be happy to eat it as I've cooked it.  A very nice flavour and just a little bit of lip burn.  Very yummy.

In the end they are 3 very different dishes but all 3 are Mango Chicken.

5 SOAF Naan balls resting in the fridge.

The "cook4one" Balti Mango is well worth a try if you like Butter Chicken. The mango is not overly noted and this is actually a very tasty dish sure to be cooked here again.  I used the remaining Balti sauce plus a bit of Base Gravy and some commercial Patak's Butter Chicken paste to make a very nice quick and easy Butter Chicken as well.

The Authentic Indian Mango Chicken is nice, but not what you'd call a restaurant style dish, which is to be expected.

The "nailed it" Mango Chicken using Chewytikka's methods and MarkJ's base gravy was again the favoured dish for the kids (adults now).

SOAF naan worked great on the tawa.

I thought I had already cracked it but after last night's dish cook with Syed's Base Gravy and mixed powder my daughter has told me "This is it. This is the best one yet." Say no more.  She ate the whole lot.