Mango fruit is so versatile that we can prepare so many recipes out of this. As I said in my previous post that there are a lot of varieties of mangoes available in India throughout the 4 months long season with all distinct flavours and textures.
In mango season making Aam Papad or known as Mango Leather in English is also a must. Every year we prepare it to relish the mango taste round the year.
For this recipe, Totapuri or Karmi Mangoes are the best. They are sweet and sour in taste, pulpy contains little fibres and pulp is smooth in texture. All these property makes it perfect to make Mango Leather.
The procedure is so simple and 2 ingredients recipe but this time I added one step to make it jelly-like consistency.
- Mango 2 kg
- Sugar about 300 gm for 1 kg pulp or according to taste.
- Wash, peal and cut into pieces.
- Add sugar and make smooth pulp in a blender.
Cooking mango pulp
- Now directly it can be dried in sunlight after this step but I cooked the pulp for about 20-30 minutes on low to medium flame.
- Grease the tray and pour the cooked pulp in the tray, adjust thickness as per your like. Thicker will take more time to dry but will be having a jelly-like texture.
- Once it is completely ready in 3-4 days cut it into pieces and store in the airtight container to enjoy it round the year.