Wash the mussels in a colander and debeard them (remove any brown strands). Discard any mussels that are cracked or remain open even after tapping them on a hard surface.
Melt ghee in a large dutch oven over medium heat. Stir in the garlic and after 30 seconds, add the mango puree, white wine and spices.
Bring the liquid to a boil, add the mussels and cover the pot for 3 minutes.
Remove the lid, give the mussels a stir, then cover for another 3 minutes, or until the mussel shells open. Discard any mussels that do not open.
Place the mussels in a shallow serving bowl and ladle the liquid on top. Garnish with chopped cilantro.