Kritika Handa
Select fully ripe and sweet mangoes for a rich, natural sweetness in your aam papad.
Peel the mangoes and blend the pulp into a smooth, lump-free puree.
Mix in sugar (if needed) and a pinch of cardamom powder for enhanced flavor.
In a non-stick pan, cook the mango puree on low heat, stirring continuously until it thickens.
Spread the thickened mango mixture evenly on a greased tray or parchment paper.
Sun-dry the spread for 1-2 days or bake in a low-temperature oven until it sets and becomes firm.
Once fully dried, cut the aam papad into strips or squares and store in an airtight container.