Mango Bar recipe | Mango Candy

Mango Bar recipe or Mango Candy is a way to store and use mango all round the year. Mango is a nice fruit that is native to India and is abundant in summer only, but how to use this mango all round the year? Here is a recipe that can be made when the mangoes are abundant and can be used all through the year.

Ingredients:

Mango Pulp – 500 gms.
Sugar – 100 gms.
Cardamom – 2 pinches
For greasing
Ghee – ½ tsp.

Method:

Peel the ripe mangoes and chop into cubes.
Grind the mangoes in a blender, without adding water.
Add 500 gms mango pulp and sugar in a pan and keep inlow flame.
Add cardamom and stir well and cook.
When the bubbles come remove from flame.
Spread in a plate greased with ghee.
Sun dry for 2 or 3 days and.
Cut into required shape and size.

Note:
Add lime juice if required for tangy taste.
You can also add a few drops of mango essence if necessary.
Indtead of cardamom you can also add chilli flakes.
You may also keep inside the house for 3 or 4 days until it gets dried.