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Place vinegar, honey, garlic, chili powder, curry powder, cumin, ginger, mustard seeds and salt in a medium saucepan and heat to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and reduced, 5 to 6 minutes. (Watch carefully so mixture doesn't burn.) Remove from heat and whisk in oil. Stir in mango and set aside to let cool. Refrigerate in a covered container for at least 8 hours before serving. The pickle can be refrigerated for up to a week.