Peel and cut mangoes into small pieces.

Now in a mixture jar, add mango pieces, mint leaves, and some water. Grind it into a smooth paste.

Meanwhile, grease a plate with little ghee and keep it aside.

Now in a pan, add mango pulp, sugar, cumin powder, black pepper powder, black salt, and salt. mix well.

Place pan on gas and stir consciously.

cook on medium flame until the mixture starts to thicken and leaves the pan. it will take between 15 to 20 minutes depending on the water contained in the pulp.

Remove from the heat and pour immediately into a greased plate.

Allow to cool and Cover the mixture with a wire net and dry for 2 days or until it is set.

Once the candies are completely dry, cut them into small squares with a knife.

Lastly, they can be rolled in granulated sugar and chaat masala. The sugar makes them easier to store and stack, as it prevents them from sticking together.