1. Peel the mango and dice it into pieces. (Save the peel which can be used in chutneys or in mango rice).
2. Boil one cup of water in a pan and add the mango pieces.
3. Add salt and turmeric powder and cover with a lid.
4. Cook till the mango pieces are tender.
5. Add jaggery and cook till it becomes like jelly.
6. To season, heat oil and add mustard seeds.
7. When it splutters add the neem flowers.
8. Add the broken red chillies and add this seasoning to the mangai pachadi.
9. Savour the pachadi which is sweet, sour, salty, spicy and bitter - all at the same time.
10. It can be relished with rice, dosas and chapattis.

Recipe courtesy: Chitra Amma's Kitchen