About mango papad recipe
Mango papad is a traditional Indian sweet made from mango pulp. It is especially prepared during the summer when mangoes are in abundance. To make mango papad, ripe mangoes are peeled, and blended in a mixer to make the pulp. Sugar is added to taste, and sometimes a little cardamom or saffron is mixed for flavor. This mixture is then spread as a thin layer on a clean surface and left to dry in the sun.
Once dried, the layer becomes thick and shiny. It is then cut into small pieces to make it ready. Mango papad has a sweet and tangy taste that adds a touch of sweetness to the summer season. It can be stored for a long time as the drying process reduces its water content, preventing it from spoiling.
Mango papad is often enjoyed during travel or as a snack. It is popular among both children and adults. The color of mango papad can change from golden to deep brown, depending on the type of mangoes used. As easy as it is to make, its taste is equally delightful.
This sweet is known by different names in various regions of India, but its basic recipe remains almost the same. So, if you liked my recipe, please click on the link below to explore my other recipes.
Subtitle
About mango papad recipe
Ingredients
How to make mango papad
Tips and FAQ
Ingredients
Mango- 450 gram
Sugar- 5 tablespoon
Black salt- 1/4 teaspoon
How to make mango papad
To make mango papad, first, wash the mangoes thoroughly. Peel them using a peeler and cut them into pieces. Blend the mango pulp in a mixer until it becomes a smooth paste. Now, take a non-stick pan and add the mango pulp. Cook it well while adding sugar and salt. Stir and cook until it thickens. Take a plate and grease it with ghee. Spread the cooked mango pulp evenly on the plate. Cover it and place it under the sun to dry completely. Once the mango papad is dry, cut it into pieces using a knife. Serve it as desired, either rolled or sliced. Enjoy the fresh and hygienic taste of homemade mango papad.
Tips
If the sunlight is strong, mango papad can be ready in just 2 days.
Mango papad can be stored in an airtight container. It easily lasts for 4-5 days without spoiling.
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