Wash and peel off raw mango. Roughly cut into dices. Put into pressure cooker and add required water. Cook until 2 whistles blows. When cool down completely open the lid. Churn it manually or blend it in a blender. Strain in a strainer.

Pour this mango pulp in a pan. Add sugar. On a low medium flame stir constantly. Add white pepper powder, rock salt, and black salt. Stir well.

When mango pulp mixer thickens, looks transculant and glossy. Add green colour, mix well. Turn off the gas.

For raw mango pulp mixture on a oil greased plates into batches. Make sure it should be thin and evenly spread. Sprinkle red chilli flakes on it.

Keep it to dry completely. It can be dry under fan or sun dry. Drying process will take 2 to 3 days.

Cut in a strips and take out to plate. Roll all the strips. Or you can cut in a simple square shape.

Store in an airtight container. Enjoy the Aam Papad or Raw Mango Papad in summer.