Peel the mango and dice it into pieces. (Save the peel which can be used in chutneys or in mango rice).
Boil one cup of water in a pan and add the mango pieces.
Add salt and turmeric powder and cover with a lid.
Cook till the mango pieces are tender.
Add jaggery and cook till it becomes like jelly.
To season, heat oil and add mustard seeds.
When it splutters add the neem flowers.
Add the broken red chillies.
Add this seasoning to the mangai pachadi.
Serve with rice, dosas and chapattis.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.