Cook mango puree in a kadai. Cook for 5 mins or so.
Add sugar and cook till thickens.
Grease a tray. Pour the mango puree and dry in sun for 2 days. You can dry it under fan for 3 to 4 days too.
Unmould and cut it into pieces.
Serve
Video
Notes
Ripe sweet mangoes makes the best aam papad.
If your mangoes are little sour, add extra sugar to make it sweet.
Flavourings like black salt, roasted jeera powder, chaat masala, amchoor powder can be used too. Some people add a touch of cardamom powder in their aam papad as well.
Sugar acts as the preservative in the making of aam papad
You can add a dash of lemon juice or lemon zest in your aam papad.