Instant Mango Candy

1. Cook Mango Base: In a pan, add mango pulp. 2. Add powdered sugar and stir continuously until it melts completely. 3. Spice it Up: Add black salt, chili powder, and chaat masala. Mix well. 4. Thicken with cornflour: Make a smooth slurry by mixing corn flour with 2 tbsp water. Add it to the pan slowly while stirring continuously to avoid lumps. Cook until the mixture thickens and starts to leave the sides of the pan (like soft dough). Add ghee and mix! 5. Set the Candy: Once it cools down completely, apply ghee on both hands and make small uniform balls and let it set for 1-2 hrs. 6. Coating: Dust with a mix of powdered sugar. Storage: Store in an airtight container at room temperature for 4–5 days, or refrigerate up to 2 weeks.