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A classic Bengali summer delicacy, this sweet and chewy fruit leather is made by sun-drying sweetened mango pulp. It's the perfect way to enjoy the intense flavor of mangoes all year round. Note: Total time does not include the 1-3 days of passive drying time.
For 8 servings
Prepare the Mango Pulp (15 minutes)
Cook and Thicken the Pulp (35-40 minutes)
A classic Bengali summer delicacy, this sweet and chewy fruit leather is made by sun-drying sweetened mango pulp. It's the perfect way to enjoy the intense flavor of mangoes all year round. Note: Total time does not include the 1-3 days of passive drying time.
This bengali recipe takes 60 minutes to prepare and yields 8 servings. At 128.58 calories per serving with 1.03g of protein, it's a moderately challenging recipe perfect for snack or dessert.
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Prepare Trays for Drying (5 minutes)
Spread and Dry the Pulp (1-3 days sun-drying or 6-8 hours oven-drying)
Cut and Store (5 minutes)
Add 1/4 teaspoon of black salt (kala namak) and 1/4 teaspoon of red chili powder to the mango pulp while cooking for a sweet, sour, and spicy version.
Mix 1/2 teaspoon of freshly ground green cardamom powder into the pulp in the last 5 minutes of cooking for a fragrant twist.
If using extremely sweet mangoes, you can omit the sugar entirely for a pure fruit leather. Note that the shelf life will be shorter; store it in the refrigerator.
Mangoes are an excellent source of Vitamin A (in the form of beta-carotene), which is crucial for vision health, immune function, and cell growth.
The natural fruit sugars and any added sugar provide a quick source of energy, making it a great snack for an instant pick-me-up.
Homemade Aamshotto is free from the artificial preservatives, colors, and flavors often found in commercially produced fruit leathers.
Non-fibrous, sweet mangoes like Himsagar (the traditional choice in Bengal), Kesar, Alphonso, or Banganapalli work best. Avoid fibrous varieties as they result in a stringy texture.
This could be due to a few reasons: the pulp was not cooked down enough, the layer was spread too thickly, or there isn't enough strong sunlight/high humidity. Ensure the pulp is very thick before spreading, and spread it in a thin, even layer. If humidity is high, oven drying is a more reliable method.
Yes, you can make it without added sugar if your mangoes are very sweet. However, sugar helps in preservation and gives a chewier texture. Without it, the shelf life will be shorter, and you should store it in the refrigerator.
Once completely dry, store it in an airtight container at room temperature. If you live in a humid climate, you can layer the pieces with parchment paper to prevent sticking and store it in the refrigerator for a longer shelf life of up to 6 months.
Aamshotto is a concentrated source of vitamins and minerals from mangoes, particularly Vitamin A and C. However, it is also high in natural and added sugars, making it a calorie-dense snack. It's best enjoyed in moderation as a sweet treat.
One serving (approximately 45g or 2 pieces) contains around 120-140 calories, primarily from the carbohydrates in mangoes and added sugar.
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