How many times have you gone to a big fat Indian wedding and absolutely devoured the all you can eat dinner spread? I’m actually waiting for this lockdown to end and finally attend all the weddings that have been postponed till further notice.

I’m sure some, or rather most, of you also keep just that little bit of space in your tummy for the last swig of those tangy chatpati anar dana and churan golis at the paan counter, you know, for better digestion or haajma after that feast. To be honest, I do it all the time. Let me tell you a little secret, I do sneak out some golis from the delightful collection in a napkin for future consumption as well 😉 . Also, my favorite from this collection is the tangy mango candy or the chatpati aam goli and summers is the best season to make it.

Since it’s been a few months that we last had a chance to get them at a wedding and as most shops shut down during the lockdown, I couldn’t find these tasty tiny tangy marbles, so when last week my mother said – “Bete wo mango flavor haajme wali goli khaane ka bada mann kar raha hai”, then there was no stopping me. I had to make them at home. As you’ll see, they’re surprisingly easy to make, and as tasty as you want it to be. Hope you enjoy this recipe and try it out at your home as well.

How to make Tangy Mango Candy Recipe?

Tangy Mango Candy

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Tangy mango candy is spicy digestive balls made by using disgestive salts and raw mango paste

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Ingredients

• Raw Mango/Kaccha Aam – 2 (Approx- 300gm)
• Jaggery/Gur – 250gm
• Black Salt – ½ tbsp
• Normal Salt – ½ tbsp
• Jeera Powder – ¼ tbsp
• Hing/Asafoetida – a pinch
• Ghee (clarified butter) 1 drop
• Dried Pudina (Mint) powder – a pinch (optional)
• Red Chilly Powder – a pinch
• Black Pepper – ¼ tbsp
• Garam Masala – ¼ tbsp
• Powdered Sugar – 100 gms (Approx.) for coating

Instructions

1. Take the raw mangoes (approx- 300 gms), wash and peel them properly. Cut them into small pieces and wash them again.
2. Put these pieces of raw mango in a mixer grinder or a food processor and grind it till it becomes a smooth paste.
3. If the raw mangoes are hard, then grinding them may take some time. Put
   2-3 drops of water and 2 table spoon of sugar or powdered jaggery if you
   face any difficulty in grinding as it will help in facilitating a
   smooth paste.
4. Heat 1 drop ghee in a kadhai or a pan. Once the ghee melts, add Hing powder (Asafoetida) to the pan and roast for a minute on low flame.
5. Put the paste of raw mangoes in the pan and cook it for about 10 to 15
   minutes till it loses most of its water content. Add black salt to the
   paste and continue stirring.
6. Once dry, put 250 gms broken Jaggery to this mixture and allow it to melt completely.
7. Add jeera powder, black pepper, red pepper, pudina powder and garam masala to the paste and continue stirring.
8. Cook it for another 15 to 20 minutes. The entire cooking should be done on slow flame to avoid burning and spoiling the taste.
9. Finally add table salt to it. Cook it till the time it starts coagulating in the kadhai/pan or becomes very sticky.
10. Remove the pan from flame and take out this mixture on a plate and allow it to cool for 30-40 minutes.
11. Meanwhile grind some sugar in a mixer to make powder for coating these candies.
12. Once the mixture cools down, make small balls of it and sprinkle them with
    powdered sugar. The sugar adds like a layer between the golis and
    prevents them from sticking to each other. Store in a cool place

Notes

• Cook the mixture properly till it becomes very thick and sticky,
  else it will be very difficult to make balls from this mixture. 
• You can use normal mangoes instead of raw mango too, but then the cooking
  time will be longer and the candies will be sweeter. So it depends on
  your taste preference.

And that’s it. Your delectable home made tangy mango candy is ready. It stays good for nearly 2 months if stored in a cool dry place. Best had after lunch or dinner to foster digestion, but who am I kidding, you can eat it anytime you want. The last time I made this recipe, 2 such boxes lasted for a grand total of 3 hours, when the students who I teach at home gobbled them all and were left asking for more.

Hope you enjoyed reading this recipe, let me know when you try it and do share your feedback in the comments. Feel free to share it with your friends and family.

Enjoyed this home made tangy delight? Try out my world famous Bengali Rasgulla recipe too 🙂