It’s not fair on me if I don’t post this gorgeous looking sweet and tangy papad in my blog. Because it’s so very close to my soul, my heart and of course to my mouth. During scorching hot days of Summer after eating the Mango to the hearts content, my target is to store it for long. Some fruits are so delectable that I can’t afford to eat them only in certain season. Transforming the fruits in to long lasting form is what I have seen my ancestors doing in my childhood days. So I applied the same magic in my kitchen to be nostalgic with this wonderful aam papad. On top of that, UAE’s summer sunny days helped me and my mango papad turned perfectly gorgeous and delicious.
Last week my trip to vegetable shop had this idea back in my mind, and coincidentally a variety of mango was available at OFFER price. I found those were sweet and delicious too. Immediately my plan turned in to action and I ended up buying a batch of mangoes. My preparations begun the same day where I used a single mango for the first layer of Mango papad. Next layer again used up the pulp of the other mango. Though it is possible to make aam papad thick enough by adding layer on layer, I had to stop after second layer. Because me and kids couldn’t resist ourselves from eating this awesomeness.
Believe me, this thick wafer of dried mango pulp is very very tasty to eat while lazying around. If you make a batch and store, it can be a best treat for sure. They are as scrumptious as they look in this picture. In Udupi, these aam papad are popular as “Mambala” and we stock it for Monsoon season.
Check the video:
Aam Papad | Ripe Mango Papad | Mambala
Ingredients
- Ripe Mango big sized - 2 nos.
- Sugar- 3 tbsp
Instructions
Method
- Clean a mango and cut it in to halves. Separate all the pulp from it.
- Blend the pulp to smooth puree without adding any water.
- Pour the mango pulp in to a cooking pan and cook in medium flame. Add 1.5 tbsp of sugar and continue cooking.
- After 5 to 6 minutes of cooking the pulp, pour it over a tray.
- Spread the pulp evenly on the tray and keep it outdoors under the SUN for drying. It may take two days to dry out completely. This forms first layer of aam papad.
- Next remove the pulp of second mango and repeat the steps from 1 to 3. Pour this mango puree over first dried layer in the tray. Spread evenly and let it dry under SUN.
- After a day or two, the mango pulp would have dried up and moisture free. Cut in to long pieces, roll and store in air tight container.
- Long lasting delicacy Aam papad is ready to relish.
Notes
- Adjust sugar depending upon the sweetness of mango.
- I like the aam papad to be bit tangy and sweet. So added only 1.5 tbsp sugar.
- Choose the mangoes that are pulpy and juicy.
- Ensure that the aap papad dries up completely before storage.
Really nice. Thanks a lot for reminding the the traditional food in season. You are so professional.
Thank you so much Vasanthy.