Chhundo and Goat Cheese Crostini

Stir together shredded mangoes, sugar, and salt in a large saucepan until sugar is moistened; let stand until mangoes release juices, about 10 minutes. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, until most of the liquid evaporates and mango mixture is loosely glazed, 12 to 15 minutes. Remove from heat; stir in cinnamon stick, chile powder, and cardamom. Spoon mixture into a clean lidded glass jar; secure lid. Let cool completely at room temperature, about 4 hours.

Preheat oven to 400°F with racks in upper and lower third positions. Arrange baguette slices evenly on 2 baking sheets; brush with melted ghee. Bake in preheated oven until crisp and light golden, 10 to 15 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cool 5 minutes. Spread about 2 teaspoons goat cheese onto each toast; top each with about 2 teaspoons chhundo. Sprinkle assembled crostini with edible flower petals, if desired.