Oven Cooked Aam Papad/Mango Fruit Leather | How to make Oven Cooked Aam Papad/Mango Fruit Leather

By Sia Krishna  |  28th Jun 2016  |  
4 from 1 review Rate It!
  • Oven Cooked Aam Papad/Mango Fruit Leather, How to make Oven Cooked Aam Papad/Mango Fruit Leather
Oven Cooked Aam Papad/Mango Fruit Leatherby Sia Krishna
  • Prep Time

    10

    mins
  • Cook Time

    2

    Hours
  • Serves

    4

    People

18

1

About Oven Cooked Aam Papad/Mango Fruit Leather Recipe

Aam Papad or Mango Fruit Leather is made during the mango season in peak summer months when the sun is literally at his scorching best. The juice is extracted by squishing the mangoes to get the last drop of the heavenly golden nectar without adding any water to preserve the true taste of summer. It is not only gluten free and vegan friendly, but also with no added preservatives, fat, or sugar, this Aam Papad or Mango Fruit Leather is really healthy after school snack alternative and also is a wonderful homemade edible gift option for the festive season. You can make this using either the fresh mango extract or simply use the canned mango pulp which is available in almost all the Indian grocery shops. With just one ingredient, this is probably the most simple and easy recipe to follow and also the tastiest snack to munch on. This Mango Fruit Leather is soft, chewy, and simply wonderful.

Oven Cooked Aam Papad/Mango Fruit Leather

Ingredients to make Oven Cooked Aam Papad/Mango Fruit Leather

  • 1½ - 2 cups mango Puree, fresh or canned

How to make Oven Cooked Aam Papad/Mango Fruit Leather

  1. Preheat the oven to 110 deg C and place the rack in the centre of oven. Line a large rimmed baking tray or sheet with a parchment paper.
  2. Pour mango puree onto a large steel plate or tray or baking sheet. With a help of a spatula, spread purée on a steel plate/tray or baking sheet to 1/8 inch thickness.
  3. It may not extend all the way to edges, but make sure to spread as flat and as evenly as possible. Please do make sure that no part of tray or baking sheet is visible beneath purée.
  4. If the puree is spread too thinly, it will cook quickly and harden to crisp in oven.
  5. Place the tray in mid rack of the oven and let it cook for 1½ to 2 hours or until the fruit leather no longer feels sticky to touch and sets well.
  6. The baking time will vary from one oven to another based on the thickness of the puree, oven temperature and humidity. So keep a close watch after 1¼ hours and check every 15 minutes after that.
  7. Remove the Aam Papad or Mango Fruit Leather from oven and remove it from the baking sheet along with the parchment paper. Let it cool completely before running the knife through the set fruit leather to cut it into 1½ to 2 inch long stripes
  8. Roll the stripes and store them in an air tight container. They are ready to eat immediately or can be stored for 1-2 months at room temperature.

My Tip:

ou can make this using either the fresh mango extract or simply use the canned mango pulp which is available in almost all the Indian grocery shops. I find the Kesar Mango the next best as we don’t get the wild mangoes in our neck of woods.You can also use Alfonso or any other sweet mangoes with little sour taste and with good amount of pulp to work with. You can add about 1-2 tbsp of freshly squeezed lime juice if you find the mango puree to be extremely sweet. The lime juice will balance the sweetness of mangoes and give it a touch of tartness. Although the sundried Aam Papad can be stored in an air tight container in a room temperature for up to a year, the oven cooked one should be consumed with in few months.

Reviews for Oven Cooked Aam Papad/Mango Fruit Leather (1)

ankita mishra2 years ago

wow! They look exquisite :)
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