In the blender take 2 cup mango and sugar.
Blend to smooth paste without adding any water.

Transfer the mango puree to the kadai and begin to cook.
Stir continuously and cook on medium flame until it thickens well.

Add cardamom powder and mix well.

Brush ghee on a steel plate.

Transfer the puree into the plate and spread uniformly.

Sundry for 2 days or a week, until it turns translucent.

Scrape the sides using the knife.
Peel gently without damaging the aam papad.

Finally, cut into the desired shape and enjoy aam papad.

Enjoy