Mango tandra

Name: Mango tandra
Total time: 600 s
Yield: 4 - 8 servings
Cuisine: Indian
Ingredients: 1 - 5 Mangoes - (for medium thickness); 1 teaspoon Sugar

Sivarani VK @cook_29020636

This is recipe is originally from Andhra Pradesh and its prepared throughout India with various names like mango jelly, mango bars, mango candy, Aam papd etc...

Sivarani VK @cook_29020636

This is recipe is originally from Andhra Pradesh and its prepared throughout India with various names like mango jelly, mango bars, mango candy, Aam papd etc...

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Ingredients

10 minutes

4 - 8 servings

1 - 5Mangoes - (for medium thickness)
1 teaspoonSugar

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Steps

10 minutes

1

Peel off the skin of all your selected mangoes (Extremely sweet mangoes are good).
2

Blend the mangoes in a blender and take the pulp of them.
3

In a pan add the Pulp and the required sugar according to the sweetness of the mangoes.
4

Mix them well and bring them to a thin paste condition.
5

Pour it into a flat plate (Square shaped tray is preferable).
6

Leave it in sunlight and let it dry for 3 days on one side and 1 day on the other side.
7

For a good thickness, repeat the same process the next day.
8

Pour it onto the top of the previous layer.
And let all the layers dry equally.
9

Once it’s done, slice it into square pieces and store it in a container.
10

If you refrigerate it, then it lasts for a year.