Aam Papad / Mango Bar

Aam papad is a Indian fruit leather made with mango pulp. The concentrated mango pulp is sweetened with the sugar solution. I first tasted this when I was very young and once we made at home and it became everyone’s favourite. This time I planned to take the video. This recipe is very easy to make and we can make it in no time. Mangoes are rich in vitamin C and Folate. Vitamin C helps in absorbing Folate and iron. I personally love to make it to small pieces. These small bites are enjoyed by all age groups.

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Aam Papad / Mango bar

Niranjana Sankaranarayanan
Aam papad is a Indian fruit leather made with mango pulp. The concentrated mango pulp is sweetened with the sugar solution. I first tasted this when I was very young and once we made at home and it became everyone’s favourite. This time I planned to take the video. This recipe is very easy to make and we can make it in no time. Mangoes are rich in vitamin C and Folate. Vitamin C helps in absorbing Folate and iron. I personally love to make it to small pieces. These small bites are enjoyed by all age groups.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course chocolate, Dessert
Cuisine Indian, North Indian

Equipment

  • Mixie

Ingredients
  

  • 850 g Ripened Mangoes if sweet 1 kg
  • 1 cup Sugar
  • 1/2 tsp Cardamom powder

Instructions
 

  • Wash the mangoes well and peel the skin with the peeler.
  • Chop it into big chunks and grind it to a fine puree. Donot add water to grind the mangoes.
  • Add the puree into the pan and stir well.
  • Then add the sugar and mix it well with the mango puree. It becomes watery first and then start thickening.
  • At one stage, it thickens and the colour changes slightly.
  • Now grease a plate or a tray and pour the puree into the tray.
  • Gently rotate the tray or the plate to spread the mango puree evenly. Donot use spatula to even it.
  • Make thin layer of the mango puree.
  • Sundry it for 2 – 3 days depending on the climate of your place. If you donot get sun,dry it under the fan.
  • Once it is dried completely, you will be able to remove it like a sheet. Place it on a chopping board.
  • Cut it into desired size and store it in a container.

Video

Notes

Use 1 cup sugar for 1 kg mangoes. If the sugar is sour, use 1 cup sugar for 850 g mangoes.
Keyword Aam papad, Mango bar, Mango chocolate

INSTRUCTIONS

  • Wash the mangoes well and peel the skin with the peeler.
  • Chop it into big chunks and grind it to a fine puree. Donot add water to grind the mangoes.
  • Add the puree into the pan and stir well.
  • Then add the sugar and mix it well with the mango puree. It becomes watery first and then start thickening.
  • At one stage, it thickens and the colour changes slightly.
  • Now grease a plate or a tray and pour the puree into the tray.
  • Gently rotate the tray or the plate to spread the mango puree evenly. Donot use spatula to even it.
  • Make thin layer of the mango puree.
  • Sundry it for 2 – 3 days depending on the climate of your place. If you donot get sun,dry it under the fan.
  • Once it is dried completely, you will be able to remove it like a sheet. Place it on a chopping board.
  • Cut it into desired size and store it in a container.

Note: Use 1 cup sugar for 1 kg mangoes. If the sugar is sour, use 1 cup sugar for 850 g mangoes.

 

 

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Comments

3rd May 2019 at 9:02 PM

Yummilicious! Thanks for the wonderful share.



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