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.
Ingredients
- Mango 2 kg
- Sugar about 300 gm for 1 kg pulp or according to taste.
Procedure
- 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.
Sun drying
- 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.
YOu're lucky to have the sun to dry them the way you do. I use a dehydrator here, but I tend not to use sugar either as I dont like it. YOu can also add chia seeds for some protein too!
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Yes we have almost 10 months sunshine in a year. Its true that sugar can be skipped to make it healthier but in that case mangos should me sweeter than I had. I never thought that chia seeds can be added to this, will try it next time.
Thanks for visiting.
Cool idea, when you have more mango harvest than you can use up...
How long can you store the "Mango Leather"?
In the airtight container we store it for a year, but it should be completely dried before storing.
1 year, cool, good to know...thanks!
Wow I didn't know it was that simple to make. Will have to try it someday. Mangos are my favorite fruit. I just bought two of them the other day but I already enjoyed them. .. :P
May I suggest natural cane sugar instead of refined bleach sugar? maybe add some cinnamon to it.. and chili powder mixed in too before it dries.
Yes you can use natural sugar or can skip also if mangoes are sweet. We like the natural flavour of mango so never tried adding cinnamon, chilli or any other spice or herb.
Understood. i just like sweet and spicy combos lol. Will try it out one day post about it in future. Thanks for sharing this. Honestly I didn't expect it to be that simple. When i saw the header I said "YES! why haven't I researched this before!" but yea...
Cool post. You make these regularly?
Yes, we make it every year in the mango season.
I live in mexico, from shopping in my hometown I see mangos all year long and ripe too. Must come from controlled environments I think. Hopefully not GMO Mango's... that would suck. Plenty of uhm walnut trees here though, aloe vera, orange trees and the city favorites "nopales" and the "Sotol" plant.
The Sotol is used to make natural liquor mixed with various flavors. some come in cream with mixing in walnuts or chocolate etc. The local favorite are the ones with the river taste or with the rattle snake. Yea the poor snake is dipped into the liquor alive and this process increases the medicinal properties that Sotol brings.
Hmn... one can literally make a post about anything. I feel like i am going to love it here.
No fruit or crop produced around the year, there is a season for everyone. Might be mango you seen in the supermarket is Imported as mango season is different in different countries.
As you mention something about a snake, I do not support or use any animal product so no comment on that except that this cruelty must be stopped everywhere.
Yes here oh Hive you can post almost on every topic.
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This is one of my favorite snacks, something we used to purchased by the kilo in Cambodia. I have never discovered a limit to how much mango leather I can eat. Yours looks very delicious and soft. In Cambodia they don't puree it, so you will sometimes find stringy bits in the mango leather there.
Awesome work chef, simple but super-duper delicious!!
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In fact, it is very easy to make at home, and homemade is always pure and hygienic. Yes, if we do not make a fine puree of mango that mango bites also gives a nice texture and taste. Thanks!
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