রোদে দেওয়ার ঝামেলা ছাড়াই কাঁচা আমের টক-ঝাল-মিষ্টি আমসত্ত্ব

Ingredients

• 1 kg Raw Mango (peeled, seeded and cut into small cubes (about 1‑cm pieces))
• 2 cups Water (for boiling the mango pieces)
• 2 cups Granulated Sugar (add in two batches of 1 cup each)
• 0.5 tsp Salt (regular table salt)
• 0.5 tsp Beet Salt (also known as kala namak, gives a subtle sulfur note)
• 0.5 tsp Chat Masala (optional, adds tangy spice)
• 1 tsp Chili Flakes (adjust to taste for heat)
• 2 drops Organic Green Food Coloring (optional, for bright green colour)
• 1 tbsp Mustard Oil (for greasing the steel tray; any neutral oil works)

Instructions

1. Prepare the mangoes

   Peel the raw mangoes, remove the seed, and cut the flesh into small 1‑cm cubes. Rinse the pieces under running water.

   Time: PT5M

2. Boil the mango pieces

   Place the mango cubes in a medium saucepan, add 2 cups of water, and cover with a lid. Bring to a boil over medium heat, then simmer for about 10 minutes until the mango is very soft.

   Time: PT10M

   Temperature: Medium heat

3. Blend the cooked mango

   Allow the boiled mango to cool slightly, then transfer to a blender and puree until completely smooth. If you prefer a rustic texture, you can skip the blender and mash through a fine sieve.

   Time: PT5M

4. Strain the puree

   Pour the mango puree through a fine‑mesh strainer into a clean saucepan, using a spoon to press the pulp through. Discard the leftover fiber.

   Time: PT5M

5. Cook with sugar

   Add 1 cup of granulated sugar to the mango puree and stir over medium‑low heat until fully dissolved. Then add the second cup of sugar and continue cooking, stirring constantly, until the mixture thickens and most of the water evaporates (about 10 minutes).

   Time: PT10M

   Temperature: Medium‑low heat

6. Final reduction

   Keep cooking the mixture for another 5‑7 minutes, stirring occasionally, until it reaches a thick, jam‑like consistency with no visible water droplets.

   Time: PT7M

   Temperature: Medium‑low heat

7. Season the mango candy

   Stir in 0.5 tsp salt, 0.5 tsp beet salt, 0.5 tsp chat masala (optional), and 1 tsp chili flakes. Mix well. Add a few drops of green food coloring if you want a vivid colour.

   Time: PT2M

8. Spread in a greased tray

   Brush a steel tray lightly with mustard oil. Pour the thick mango mixture onto the tray and spread it evenly with a spatula to a thickness of about 0.5 cm.

   Time: PT5M

9. Fan‑dry the candy

   Place the tray under a fan or in a well‑ventilated area for 4–6 hours (or overnight) until the candy is firm and no moisture remains.

   Time: PT4H0M

10. Cut and store

    Once fully set, lift the candy sheet from the tray, cut into long strips or bite‑size pieces, and store in an airtight container in the refrigerator.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g