Mango Papad Recipe – Traditional Indian Sun-Dried Fruit Leather

Last Updated on 3 months by Neha Deshmukh

Mango Papad Recipe – Traditional Indian Sun-Dried Fruit Leather

Hey everyone! If you grew up in India, chances are you have fond memories of snacking on papads – those crispy, flavorful delights. But have you ever tried mango papad? It’s a little slice of summer sunshine, and honestly, once you make it, you’ll be hooked. I first made this with my grandmother, and it instantly transported me back to childhood summers. It’s surprisingly easy, though it does require a little patience (and sunshine!). Let’s get started!

Why You’ll Love This Recipe

This mango papad isn’t just a tasty treat; it’s a little piece of Indian culinary heritage. It’s naturally sweet, chewy, and bursting with mango flavor. Plus, making it is a fun, rewarding experience. It’s a fantastic way to use up those extra ripe mangoes, and it’s a healthier snack option than many store-bought goodies.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups mango (about 300g)
• 2 tbsp sugar (approximately 25g)
• ½ tsp cardamom powder (adjust to taste)
• 1 tsp ghee (approximately 5ml)

Ingredient Notes

Let’s talk ingredients! Using good quality, ripe mangoes is key. The sugar helps balance the tartness, but you can adjust it based on how sweet your mangoes are. Cardamom is a classic Indian spice that adds a beautiful aroma and flavor. And ghee? Well, ghee is just magic.

Mango Varieties Best Suited for Papad

While you can technically use any mango, some varieties work better than others. Alphonso mangoes are the gold standard – their rich, creamy texture and intense flavor make for an exceptional papad. Kesar mangoes are also fantastic. If you can’t find those, Totapuri or even good quality, ripe Tommy Atkins mangoes will do in a pinch.

The Importance of Cardamom in Traditional Recipes

Cardamom isn’t just about flavor; it’s about warmth. In traditional Indian cooking, it’s believed to aid digestion and add a comforting element to dishes. A little goes a long way, so don’t overdo it!

Understanding Ghee: Types and Substitutes

Ghee is clarified butter, and it has a wonderfully nutty flavor. You can use homemade or store-bought. If you’re vegan, don’t worry – I’ve included a substitute in the variations section!

Ingredients Quantity Clarification (Cardamom & Ghee)

Okay, I noticed the recipe data had question marks next to the cardamom and ghee. I’ve filled those in with what I typically use – ½ tsp cardamom powder and 1 tsp ghee. But feel free to adjust to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your mangoes. Then, blend them with the sugar into a super smooth paste. Don’t add any water – the mango’s natural juices are all you need.
2. Now, transfer that beautiful mango puree to a kadai (a traditional Indian wok) or a heavy-bottomed pan. Cook it over medium heat, stirring constantly. This is important! You don’t want it to stick and burn.
3. Keep stirring until the puree thickens considerably. It should take about 10-15 minutes. You’ll know it’s ready when it starts to pull away from the sides of the pan.
4. Mix in the cardamom powder. The aroma will be heavenly!
5. Grease a steel plate (or any flat, non-stick surface) with ghee. Spread the thickened mango puree evenly across the plate. The thinner you spread it, the crispier your papad will be.
6. Now comes the patience part! Sun-dry the plate for 2-7 days, depending on the weather. You want it to become translucent and leathery.
7. Once it’s dry, gently scrape the edges with a knife. Carefully peel the dried mango papad from the plate.
8. Finally, cut it into desired shapes and roll them up for serving or storage.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Right Consistency for Sun-Drying

The puree needs to be thick. Seriously thick. Think jam-like, but even a little firmer. If it’s too runny, it will take forever to dry and might even spoil.

Tips for Successful Sun-Drying – Weather & Location

Sunny, dry weather is your best friend. Avoid humid days, as they’ll prolong the drying process. Place the plate in a spot that gets direct sunlight for most of the day.

Preventing Papad from Sticking to the Plate

Ghee is your savior here! Make sure you grease the plate generously. You can also lightly dust it with rice flour for extra insurance.

Troubleshooting: What if the Papad Doesn’t Dry Properly?

If it’s taking too long, or if it’s getting moldy, it’s likely due to humidity. Try bringing it indoors overnight and continuing the drying process the next day.

Variations

Let’s get creative!

Vegan Mango Papad (Ghee Substitute)

Simply replace the ghee with coconut oil. It will impart a slight coconut flavor, which actually complements the mango beautifully.

Spice Level Adjustment – Adding Chili Powder

If you like a little heat, add a pinch of chili powder to the puree along with the cardamom. My friend, Priya, loves adding a dash of cayenne pepper!

Regional Variations in Mango Papad Making

In some parts of India, people add a little lemon juice to the puree to enhance the flavor and prevent discoloration.

Mango Papad for Festive Occasions (Diwali, Summer Festivals)

Mango papad is a popular treat during Diwali and summer festivals in India. It’s a delightful addition to any festive spread.

Serving Suggestions

Enjoy your mango papad as a snack on its own, or pair it with a cup of chai. It’s also delicious crumbled over yogurt or ice cream.

Storage Instructions

Store the mango papad in an airtight container at room temperature. It should stay fresh for several weeks.

FAQs

Let’s answer some common questions:

How long does it take to sun-dry mango papad completely?

It varies depending on the weather, but generally 2-7 days. Check it daily – it’s ready when it’s translucent and leathery.

Can I use a dehydrator instead of sun-drying?

Yes, absolutely! Set your dehydrator to a low temperature (around 55-60°C or 130-140°F) and dehydrate for 8-12 hours, or until it reaches the desired consistency.

What is the best way to store homemade mango papad?

Airtight container at room temperature is best.

My papad cracked while drying – what went wrong?

It was likely dried too quickly, or the puree was spread too thinly. Try drying it in a slightly shaded area or spreading the puree a little thicker.

Can I add other fruits to make a mixed fruit papad?

Definitely! Pineapple, guava, and papaya all work well. Just adjust the sugar accordingly.

Enjoy making (and eating!) this delightful mango papad. I hope it brings a little bit of Indian sunshine into your kitchen!