It’s mango recipe again! Yes, I will keep posting about mango until the season is over, may be even after that! My love for mango is too big to covered by any recipe book! Don’t you blame me, this magical fruit is behind all these chaos!

Today we are going to make sweet and sour mango pickle ball. I especially give thanks to Spiceall youtube channel for this recipe.

We need typical pickle ingredients – whole cumin, paach phoron, coriander, dried red chili. Plus we need black salt, sugar, vinegar and a must – Bangladeshi mustard oil.

I took almost one and half kilo of mango with the skin and pit. So the amount of other ingredients are used accordingly.

About the mango – it is better to take yellowish yet sour mango, which pit is developed but not matured. This kind of mango taste best for this mango ball recipe. I have peeled and diced mangoes in small pieces.

Before we start cooking, we need to toast and crush the spices first. First, take a broad pan and put on medium heat. Then add all whole cumin, coriander, paach phoron seeds and chili. Stir them continuously so they don’t get burned, otherwise they will taste bitter. When they starts to release aroma, it means they are toasted. Immediately put them in separate plate to cool them off. When cooled down, crush them coarse either with a coffee blender or mortar pestle.

Now comes to main cooking. It will going to take a while so prepare yourself mentally. First take a wide nonstick pan (preferably wok) and heat oil in medium temperature. Then directly add diced mango to hot oil.

Add black salt (or normal white salt if you prefer), dried spices like turmeric, chili powder and sugar. Do not add all sugar at once, as the mango can be sweeter than it seems like. So add half of the sugar first, once melted, taste and then adjust sugar accordingly. The taste should be both sweet and sour.

Once all sugar gets dissolved, press mangoes with spoon and smash them. Continue to do this until all mangoes are melted.

When most of the mangoes are melted, add vinegar and spice mix. Continue to stir to avoid burning at the bottom.

After adding all the ingredients, it is only stirring of the mango mixture, until it gets to our desired consistency. We are looking for sticky mixture with oil floating up, so continue to stir and stir. Please remember to keep the heat in medium low. Don’t put them in high heat to do it quickly, you will only end up in burnt mixture.

After about 45 minutes of stirring, finally I got the consistency where oil floated and the mixture can be easily separated from pan.

Then put the mixture in a plate to cool it down. Do not leave it in the pan to avoid burning.

When the solution is completely cooled down, make small bit sized balls using your palm and fingers.

I sprinkled rest of the roasted spices to give them a better look! These tangy spicy and sweet mango balls can be preserved in fridge for a very long time. In room temperature they can be stored for a week.

And how to eat them? Just eat after a heavy meal or as a relish. Or even as a snack whilst reading your favorite book!

Recipe: Sweet and Sour Mango balls

Ingredients: Half ripen tangy mango – 1.5 kilo whole Cumin – 1 tbsp whole Coriander -1 tbsp whole pach phoron – 1 tbsp Dry red chili – 5/6 pieces Mustard oil – half cup Black salt or white salt – 1/2 tsp Sugar – 1 cup Vinegar – 2 tbsp Turmeric powder- 1tsp Red chili powder – 1/2 tsp

Instructions: 1. Dry roast whole cumin, coriander, paach phoron and red chili and coarsely grind them. Set them aside. 2. In a big non stick pan/wok, add mustard oil and heat in medium temperature, add diced mango, turmeric and chili powder, salt and sugar. 3. Once all sugar dissolved, add coarsely ground spice mix and vinegar. Smash any mango pieces with spoon. 4. Continue to stir the mixture, until oil floats and the mixture gets easily separated from the pan. 5. Set the mixture aside in a plate to cool it down completely. 6. Once chilled, make small bit sized ball with the help of your palm and fingers. Sprinkle or roll the ball in the ground spice mix for a better look. Serve them as relish or as a snack!