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Aam Papad, also known as mango leather or mango bar, is a traditional Indian sweet made by sun-drying mango pulp blended with sugar and a touch of spices. This chewy treat has been a household favourite for generations, bringing back nostalgic childhood memories with every bite.

Taste and Texture

Aam Papad has a unique balance of sweet and tangy flavours, perfectly capturing the essence of ripe mangoes. Its soft, chewy texture makes it an addictive snack for both kids and adults. Some varieties are sprinkled with black salt, chili powder, or spices for a lip-smacking twist.

Ingredients and Preparation

The preparation of Aam Papad is simple yet wholesome:

• Fresh mango pulp

• Natural sweeteners like sugar or jaggery

• Optional spices such as cardamom, black salt, or chilli

The mixture is spread into thin layers and sun-dried for several days, resulting in a preserved fruit leather that retains the richness of mangoes even off-season.

Health Benefits

• Made from real mangoes, it’s rich in Vitamin C and antioxidants

• A natural energy booster

• Preservative-free when homemade

• Great alternative to processed candies

Variations of Aam Papad

Across India, Aam Papad comes in several regional versions:

• Plain Aam Papad – Sweet and simple

• Masala Aam Papad – With tangy spices and chili

• Jaggery-based Aam Papad – Healthier, with earthy sweetness

• Layered Aam Papad – Multiple layers for extra chewiness

Why is Aam Papad Popular?

This traditional sweet is loved not only for its taste but also for its long shelf life and easy portability. It’s a perfect travel snack, school-time treat, or after-meal dessert that satisfies sweet cravings naturally.

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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.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes 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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