Summer means mango season. Taste and smell are the best mangoes. In summer the surroundings are filled with the smell of unripe and ripe mangoes. Just as pickles are made with raw mangoes at this time, mangosatwa is prepared in many homes during the season of ripe mangoes.
Everyone, young and old, likes mangosatwa. You can also make it at home if you want. Know the recipe. Ingredients for mangosatwa: 3-4 large-size ripe mangoes, salt and sugar as per taste, the quantity of lemon juice, and the quantity of ghee.
Method of Making mangosatwa:
Wash the mangoes well, peel them, and cut them into small pieces. Make a paste of the mango pieces in the mixer. Strain the mango paste in a strainer and make a smooth pulp. Now place the pan on gas and keep stirring with strained mango pulp, a little salt, and half a cup of sugar. Keep stirring until the mixture thickens completely. Be careful not to let it stick to the bottom of the pan. Add half the lemon juice while letting the mango burn. Keep moving. When the mango mixture becomes very thick, take it down.
Spread ghee on a steel plate. Pour the mixture on it and spread it around well. Spread evenly around the plate. Now keep the steel pot in the sunlight. Keep in the sun for 2 to 1 week. It should be sun-dried like this until the mangosatwa is well formed and changing color. When the mangosatwa is ready, cut it into pieces with a knife.