Sweet and Sour Raw Mango Pickle Flowers: A Unique Indian Treat
1 hour 15 minutes
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About Sweet and Sour Raw Mango Pickle Flowers: A Unique Indian Treat
Imagine biting into a sweet and sour confection bursting with the bright, tangy flavor of raw mango. These Indian Pickle Flowers are more than just a treat; they're a captivating experience for your taste buds and a beautiful addition to any celebration.Fresh mango puree is simmered with sugar and a vibrant blend of spices, including red chili, roasted cumin, and black pepper. This creates a perfectly balanced sweet, sour, and spicy profile that will tantalize your senses. The dough is then carefully dried, cut into charming flower shapes, and dusted with powdered sugar.A final touch of glazed cherries adds a festive flourish to these edible works of art. Prepare to impress your guests with these uniquely delicious and visually stunning Sweet and Sour Raw Mango Pickle Flowers.
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
Mango Mixture
- 2 cup Mango Puree raw
- 800 gm Sugar
- 1 tsp Chili Powder red
- 1 tsp Cumin Powder roasted
- 1 tsp Pepper Powder black
- ¼ tsp Salt black
- ½ tsp Fennel Seeds saunf, roasted
- ½ tsp Fenugreek Seeds methi, roasted
Coating & Garnish
- Sugar as needed, boora, for coating, powdered
- Glazed Cherries as needed, for garnish
Instructions
- In a nonstick pan, combine the raw mango puree, sugar, and salt. Cook over medium heat, stirring frequently to prevent sticking.
- Continue cooking until the mixture thickens and dries considerably, forming a dough-like consistency. This slow cooking process allows the mango to meld with the sugar and spices, creating a rich, concentrated flavor.
- Stir in the red chili powder, roasted cumin powder, and black pepper powder. Mix well to ensure even distribution of spices.
- Add the black salt, roasted fennel seeds, and roasted fenugreek seeds. Incorporate thoroughly. Taste and adjust seasoning as needed. The mixture should be fairly dry but still pliable.
- Lightly grease a tray or plate. Spread the mango mixture evenly onto the prepared surface. Drying the mixture in the sun intensifies the flavors and creates a chewier texture.
- Place the tray in direct sunlight to dry completely. This may take several hours or even a day, depending on the climate.
- Once the mixture is completely dry and firm, use cookie cutters or a knife to cut it into desired shapes, such as flowers. A sharp knife or small cutters work best for intricate shapes.
- Gently coat the cut-out pickle flowers with powdered sugar (boora). This adds a final touch of sweetness and a pleasant, melt-in-your-mouth texture.
- Decorate the pickle flowers with glazed cherries for a festive presentation. Your Sweet and Sour Raw Mango Pickle Flowers are now ready to be enjoyed!
Recipe Notes
Good To Know
- For an extra burst of flavor, try sprinkling a pinch of crushed roasted fennel seeds on top of the flowers before adding the boora (a type of sugar) for garnish. This will amplify the refreshing, aromatic notes.
- If you prefer a chewier texture, let the mango mixture cook down a bit longer to further reduce moisture, then cool it completely before shaping. This will help the flowers hold their form better at room temperature.
- To make these treats vegan-friendly, ensure that the glazed cherries you use are free from gelatin or animal-derived dyes, or substitute with small pieces of candied raw mango for a tangy twist.
Expert Tips
- Use slightly underripe mangoes for the best texture and flavor in these pickles. They will hold their shape better and provide a pleasant tartness.
- Experiment with different spices in the mango mixture. A pinch of cardamom, ginger, or chili powder can add unique and delicious dimensions to the flavor profile.
- If you don't have access to edible flowers, consider using thinly sliced candied citrus peel for a similar visual appeal and a complementary citrusy flavor.
Storage Instructions
- Store the finished pickle flowers in an airtight container, layered between sheets of parchment paper, to prevent sticking and preserve their freshness for up to a week.
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Recipe Nutrition
Calories: 329kcalCarbohydrates: 85gSodium: 57mgSugar: 85g
Suman Prakash
Articles: 49
8 Comments
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This looks so appealing! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
nice recipe
my mouth got watered when i read this…its new to me
wow,i saw this type of pickle first time.excellent for tiffin and lunch box recipes.fascinating for kids and ladies.i will try this recipe .thanks for plattershare for sharing such recipes.
You can use this pickle as spread on roti,poorior bread.You can use this recipe as chooran .
I’m excited to make this at home!