Aam(Mango) Pappad | Manga Thera (Step by Step Pics)

Mangoes are back in season, do you love mangoes? Mangoes are one of our family favourite fruit and so enjoy as much as we can. As this is a seasonal produce, we have to wait another year to get them fresh again. This is one of the best ways that you can preserve mangoes for a year, and we did enjoy some mangoes this way. We had a lot of mangoes in our native backyard last year, and there was lockdown during summer as the second wave of corona was on. So, we utilized most of the time plucking mangoes and jackfruit(chakka). We enjoyed a lot of them every day, and then I thought to preserve them and check if it works out. There was immense sun as it was summer  and so, the drying process of these papad (thera) was easier. 

There are no chemicals used, nor any artifical colours and essence in this recipe. Cardamom is the only flavouring agent used. I preserved this in the fridge, and we enjoyed these almost a year. I had also prepared Jackfruit Preserve(Chakkapazham Thera) the same way, which was also good. But we liked the mango thera much better than jackfruit ones. Yet another season of the King of fruits is here and if you get hold of some fresh ripe mangoes, give this a try and enjoy all throughout the year.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~20 pieces

Author ~ Julie

Ingredients

mango 3 cups pulp (10-12 mangoes or 1.5 kg)

sugar 200 gms

cardamom powder 1/2 tsp

ghee 2 tsp 

Method

• Wash and clean the mangoes well. Peel the skin and put the fleshy pieces in a mixer jar and make a smooth paste without adding any water. Please make sure that there are no pieces left in the pulp.
• Transfer this pulp to a heavy bottomed pan and add the sugar. Heat this mixture on a low medium flame as the mixture starts to splatter if we do on a high flame. Continuous stirring  and use of a long handle spatula is needed to avoid hot splashes. You may require to stir this mixture for about 20 minutes till the consistency looks thick and starts to coat the stirring spoon. Add the cardamom powder and mix well.

• Smear ghee in three steel plates preferably and pour the mango mixture in the plate as a thin layer.The thinner the layer, the faster will be the drying process. I could pour in three plates. 

• Sun dry the prepared plates with the mixture for 2-4 days with a muslin cloth cover so that there is no dirt sticking to the top of the mixture when wet. Sun dry till the top of the mixture looks unstick. (The thinner the layer and the sun's strong heat decides the drying time). Mine was done in three days.Run a knife along the edges of the dried pappad and gently peel the pappad(thera) from the plate. Cut in strips and preserve as bars or roll them if possible.
• Store in airtight containers for future use in refrigerator. I preserved for a year and had.

PRESERVE THE MANGOES :

* Mango Jam

* Kadumanga Achar

* Chunda(Sweet & Sour Pickle)

* Ada Manga Achar 

* Uppilitta Manga(Mangoes in salt brine)

* Jackfruit Preserve(Chakkapazham Thera)

Get more mango recipes here.