By Akshara
April 4, 2026
Aam papad is a traditional way of preserving mango pulp during summer, turning it into a chewy, tangy fruit leather. Made widely across India, this method relies on sun-drying rather than baking, allowing the natural flavour of raw mango to develop over time.
2 raw mangoes, peeled and chopped ½–¾ cup sugar or jaggery A pinch of salt
Blend raw mango into a smooth pulp without adding water.
Cook the pulp with sugar and salt on low heat until slightly thickened.
Spread a thin, even layer on a greased tray or parchment-lined surface.
Sun-dry for 1–2 days until set and non-sticky, then flip and dry further if needed.