We're running mango recipes all this month! This week, Chef Bani of Miam Patisserie shares an aam papad recipe with a secret ingredient. Come back next week for another traditional mango dish from a chef we know and love.
My Dadi loved sweets, and somehow, the universe never gave her diabetes! I remember her love for Alphonso. She would tell me that only they were the real mangoes! She taught me how to find the best mangoes, and maybe that’s why, as a chef today I love celebrating them. I take great pride in Indian mangoes, and I feel they should be re-visited and never forgotten.
We have memories of her whipping up a batch of aam papad in the morning, and drying it on the terrace until evening. She would use the time in between to do her chores, and then take an afternoon nap. I don’t know why she added vanilla extract to it, but I think it was one of those inside tricks! It complimented the mango beautifully and you could never really tell that it had vanilla.
800g mango pulp
1 tsp vanilla extract
In a saucepan, combine the sugar and mango pulp till it comes to a boil.
Continue to cook it for 6-8 minutes until it’s very thick. Keep stirring constantly.
Remove from the heat, and stir in the vanilla extract.
Pour into a greased tin, 1-2 cm in thickness.
Allow to cool and dry in the sun for about 6 hours (depending upon the intensity of the sunlight).
Once dried, cut into strips or squares & store in an airtight box.
Continue to enjoy long after mango season!
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