By the way, a great way to relieve the "pain" is by eating bread (use your tongue to move the bread around before swallowing).
I don't know about bread, and don't quite see why that might work. From my understanding, something like milk is great because it has a good amount of fat in it. As capsaicin is a fat/oil soluble molecule, it helps wash it away by dissolving it, and as a liquid, gives a huge surface area for contact with the capsaicin.
Interestingly enough, they are the same species, just different local cultivars.
Yogurt is usually churned into buttermilk: lassi, as it's called, is excellent, especially if you make the yogurt (dahi, or variations on that: in Bengali it's doi) at home: you take some milk, put a small amount of the yogurt you made the day before in it to "bootstrap" the culture, and off you go. But lassi going with every meal is, to my knowledge, a characteristically north Indian/Pakistani thing.
Mangoes (assuming you mean ripe ones, not green) are a summer thing, and you do find roadside stalls doing "mango lassi" as part of their lists (which are impressive for their length, in addition to being $deity-sends when preceded by a suitably exhausting experience on public transport). I have the feeling, though, that it's probably something one is more likely to find outside of India.
(I'm from Kolkata, btw. Thanks for the chance to go on this unintended happy-rant.)
Bread does basically nothing; dairy is generally the most effective food (specifically, the casein protein in it apparently helps, as apparently does the fat) to mitigate spiciness (sour cream or yogurt are popular forms for adding to spicy food for this purpose.)
Other smoked chilies are also nice. Both smoked pasilla (“chile negro”) and smoked poblano (“chile ancho”) peppers are commonly available in Mexican food stores in the US.
Interesting. Similarly, I've read that drinking water will not relieve it, maybe since it causes the chili oils to spread around more in your mouth.