Aamsotto or Aam papad (Mango fruit leather)

Both canned mango pulp, or fresh fruit pulp can be used. If making fruit pulp from fresh fruit, use fully ripe mango and strain it to discard any fiber.

Mix honey and lime juice to the mango pulp. If using sweetened canned mango pulp then avoid adding honey. Taste the fruit pulp to know if it's sweet enough or sour, depending on that add honey.

Using an oven -Line a baking sheet with parchment paper. For the pulp from 2 large mangoes I used a 15 inch by 11 inch baking sheet.

Pour the pulp on the parchment lined baking sheet. Spread the mango pulp with a spatula or back of a knife. Spread it as evenly as possible.

Pre-heat oven to 140 F or 60 C or the lowest possible temperature possible in your oven. Remember we need to dry the fruit pulp, no cooking is involved here.

Keep the baking sheet on the top rack of the oven. If you find (or feel) the temperature is too high then switch off the oven for 30 min, and again switch it on. Let the fruit pulp dry inside the oven for 8-10 hrs.

To know the fruit leather is ready, touch a dried fruit leather, it will feel like a smooth leather texture and can peel it off from the parchment paper easily.

If fruit pulp sticks to your finger and you find it difficult to peel off then it needs to dry more.

Peel off the parchment paper, cut the fruit leather into pieces, roll and store in an air tight container. You can wrap the fruit rolls with parchment paper before storing.

Sun drying method - It can be done by sun drying too, spread the mango pulp on a large clean and dry steel plate or cookie sheet. Let it dry under the direct sun for a day.

Next day when the top layer appears to dry up spread another layer of mango pulp. Let it dry under direct sun. This can be repeated for 4-5 layers. Dry it for a week, cut into pieces and store.