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.

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.