Aamshotto
Aamshotto is Bengal’s beloved sun-dried mango leather made with ripe mango pulp, a little sugar, and a touch of salt. It turns glossy, chewy, and deeply fruity, with a sweet-tangy flavor that keeps well for snacking or serving after meals.
For 8 servings
- prep · ~10 min
Prepare the mango pulp.
1.Peel the mango and cut away the flesh.2.Blend the mango flesh to a smooth puree.3.Measure out about 2 cups thick mango pulp. - boil · ~25 min
Cook the mango mixture.
1.Add the mango pulp, sugar, and salt to a heavy pan.2.Cook over medium-low heat, stirring often, until the sugar dissolves.3.Keep cooking until the mixture turns thick, glossy, and leaves the sides of the pan.TIPStir regularly and keep the heat low so the fruit does not catch at the bottom. - assemble
Spread the mixture in a thin layer.
Grease a flat plate or tray lightly with ghee. Pour the thick mango mixture onto it and spread evenly into a thin layer with the back of a spoon or spatula.
- rest
Dry the aamshotto until set.
Place the tray in direct sunlight for 1 to 2 days until the surface is dry, non-sticky, and leathery. Bring it indoors at night and cover loosely while drying.
TIPIf the layer is thick, it may need extra drying time for the center to set properly. - assemble
Cut the aamshotto into pieces.
Once fully dried, loosen the sheet gently from the plate and cut it into 8 neat pieces or strips.
- serve
Serve or store in an airtight container.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy pan so the mango pulp reduces faster and is less likely to scorch.
- 2Cook until the puree leaves clear trails and pulls from the sides; that thickness helps it set into leather.
- 3Spread the mixture evenly, because thin spots overdry and thick spots stay sticky in the center.
- 4If dust or insects are an issue, cover the tray with a clean fine mesh while sun-drying.
- 5Bring the tray indoors every evening to prevent moisture from softening the drying aamshotto.
- 6If the sheet still feels tacky after drying, flip it onto parchment and sun-dry the other side briefly.
- 7Store pieces between butter paper or parchment so the strips do not stick together in the container.
Adapt it for your goals.
Low-sugar
Use very sweet ripe mangoes and reduce the added sugar slightly for a more fruit-forward aamshotto.
spicedSpiced
Add a pinch of roasted bhaja moshla or black salt after cooking for a more tangy, Bengali-style snack finish.
oven driedOven-dried
Dry the spread mango mixture in the oven at the lowest setting with the door slightly ajar when strong sun is unavailable.
layeredLayered
Dry one thin layer first, then spread a second layer on top for a thicker, chewier aamshotto.
Why this is on our healthy list.
Fruit-Based Sweet
Because it is made mostly from mango pulp, this sweet carries some of the natural fruit character instead of being entirely sugar-based.
Naturally Rich in Mango Antioxidants
Ripe mango contributes plant compounds and carotenoid pigments that are associated with colorful fruits.
Small-Portion Treat
Aamshotto is usually cut into small strips or squares, which makes it easy to enjoy as a modest sweet bite.
Frequently asked questions
It should look thick and glossy, leave the sides of the pan, and hold a spreadable mound instead of flowing like juice.
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