Summer season and mangoes always go hand in hand. Being in India, summers vacations meant waking up late, eating junk, playing in the hot sun for hours, stealing dried mangoes from the terrace ( trust me, dried raw mangoes taste best when stolen! ), and then coming back home to eat aamras and poori, followed by aam panna and aam papad in the evenings.
I am not a huge fan of mangoes, but don’t mind experimenting with them. From cakes to juices, we never forget to add and use this seasonal fruit!
With work from home being the new normal, I do get some time in the evenings to experiment with food, and this time, I came across a very easy recipe that is not only time-saving but is a treat to the taste buds as well.
I tried making aam papad, or dried mango rolls, in less than 15 minutes, with zero mixings! Do check out my recipe for making dried mango rolls
What did I use?
- Alphonso mangoes – Greenish yellow – 2 medium-sized
- Powdered sugar – 4 to 6 teaspoons, based on the sweetness you need
- Ghee – 1/2 teaspoon
How did I do?
- Extremely simple. The first step cut mangoes into small pieces and added sugar – blended it till smooth
- Next step, took a pan and poured the pulp, and cooked it for about 7 to 10 minutes on a medium flame. I ensured that I keep stirring to avoid forming lumps and to avoid the pulp from sticking at the bottom of the pan. My pulp is ready when it starts leaving the pan [ Check the image for reference ]
- That’s it! my pulp was cooked and ready to hit the next process, where I took a plate and greased it with ghee. Once poured, I tapped the plate so that the pulp gets spread evenly.
- My final step was to cover the plate with a muslin cloth [ important! else it’s going to be a treat to the ants ] and allow it to sun dry for 2 to 3 days.
- Once dried, the roll becomes semi-transparent. Carefully peel the dried sheet and use a pizza cutter to cut lines and roll it.
- Tadaa! dried mango rolls are ready!