Aam Papad Recipe | Amba Poli Recipe

Amba poli (aam papad) is sun-dried mango leather made from Alphonso pulp, sugar, and spices — ready in 1–2 days of drying. GI-certified Ratnagiri and Devgad Alphonso mangoes (GI No. 139) give it the most authentic flavour, available March–June.

Buy Alphonso Mango Online

The best amba poli starts with the best mango. GI-certified Alphonso from Ratnagiri and Devgad delivers Brix levels of 18 to 24°, giving mango leather its signature depth and natural sweetness without artificial enhancers.

Ratnagiri vs Devgad Alphonso — Comparison

Attribute	Ratnagiri Alphonso	Devgad Alphonso	Kesar (Gujarat)
Brix (sugar)	20–24°	18 to 24°	18 to 24°
Season window	Mid-April – early June	Late April – mid-June	May – July
GI certification	Yes — GI No. 139	Yes — GI No. 139	Yes (separate GI)
Best for amba poli	Excellent — balanced acid-sweet	Premium — richer, deeper flavour	Good — milder, saffron note
Weight per dozen	1–1.2 kg approx.	1–1.2 kg approx.	1–1.4 kg approx.
Price range	₹1,849 – ₹4,499	₹1,849 – ₹5,499	₹999 – ₹1,699

Delivery Across India

Orders placed before 2 PM IST (Monday–Saturday) are dispatched the same day from Navi Mumbai. BlueDart air freight covers most metro PIN codes in 1–2 days. Tier-2 cities and North-East India typically receive delivery in 2–3 days.

Each box is packed in a ventilated corrugated outer with mango-safe cushioning. Mangoes are dispatched at the correct ripeness stage so they arrive ready to eat — or within 1–2 days of natural counter ripening. We do not dispatch during peak temperature advisories that compromise fruit quality in transit.

Honest limit: Fresh Alphonso and Kesar mangoes are not available July through February. Amba poli (aam papad) made from Alphonso pulp can be ordered year-round.

How to order

1. Step 1: Select Grade — Choose Devgad Alphonso (₹1,849–₹5,499) for premium amba poli use, or Kesar Mango (₹999–₹1,699) for a milder, saffron-toned leather.
2. Step 2: Add to Cart — Add your chosen product at https://alphonsomango.in/cart.
3. Step 3: Same-day Dispatch — Order before 2 PM IST for same-day BlueDart air dispatch.

• export_destinations: US, UK, UAE, Singapore, Japan

What Is Amba Poli / Aam Papad?

Amba poli is the Marathi name for mango leather. Hindi speakers call it aam papad or aam ka papad. English menus list it as mango leather or mango fruit roll. All three are the same product — mango pulp spread thin, spiced, and dried until chewy.

It is one of India's oldest preserved mango foods. Households across Maharashtra, Gujarat, and Karnataka have made it for generations, especially during the April–June Alphonso season when surplus pulp needs to be used before it turns.

Where Does Amba Poli Come From?

The Konkan coast — particularly Ratnagiri and Devgad districts — is the original home of amba poli. Village women in places like Velneshwar, Pawas, and Devgad spread ripe Alphonso pulp on oiled sheets and leave it on rooftops for two full days under the coastal sun. The sea breeze keeps the temperature moderate and prevents over-drying.

Prashant Powle sources Alphonso from 48 villages across these two talukas. Farmer partners in these villages also prepare traditional amba poli from the same fruit — the same trees, the same pulp, the same method their grandmothers used.

What Does Aam Bola Mean?

Aam bola is a regional variation of the name, used in some coastal communities for a softer, slightly thicker version of amba poli. The technique is nearly identical; the difference lies in drying time — aam bola is pulled from the sun one hour earlier, leaving it more pliable and less brittle.

Aam Papad Recipe — Step by Step

This recipe works best with fully ripe Alphonso pulp. The natural Brix of 18 to 24° means you need less added sugar than with ordinary mangoes.

Ingredients

• 2 cups ripe Alphonso mango pulp (from approximately 4–5 medium Alphonso mangoes or one 500 g tin of pulp)
• 3–4 tablespoons sugar (reduce or skip if mangoes are very sweet — see sugar-free version below)
• ¼ teaspoon cardamom powder
• ¼ teaspoon black salt (kala namak) — optional, gives the classic tangy edge
• 1 teaspoon lemon juice
• 1 teaspoon ghee or neutral oil (for greasing the tray)

How to Make Aam Papad — Recipe Steps

Step 1 — Prepare the Pulp

Peel and deseed the mangoes. Blend the flesh to a smooth, lump-free purée. If using tinned pulp, skip this step. Strain through a fine sieve for a silkier result.

Step 2 — Cook the Mixture

Pour the pulp into a heavy-bottomed pan. Add sugar. Cook on medium flame, stirring constantly, for 6–8 minutes. The mixture will thicken and begin to pull away from the pan sides. Add cardamom, black salt, and lemon juice. Stir for one more minute. Remove from heat.

Step 3 — Spread and Dry

Grease a baking tray, a large thali, or a flat plate lightly with ghee. Pour the mixture and spread evenly to about 3–4 mm thickness. Do not go thinner — it will crack. Do not go thicker — it will not dry evenly.

Step 4 — Sun-Dry

Place the tray in direct sunlight for 1–2 full days. In strong Konkan summer sun (May–June), one day is enough. In milder conditions, allow a second day. The surface should feel dry to the touch and peel away cleanly from the tray.

Step 5 — Cut and Store

Peel the dried sheet gently. Cut into strips, squares, or roll into cylinders. Dust lightly with sugar if desired. Store in an airtight container. Shelf life: up to 2 weeks at room temperature, up to 3 months refrigerated.

Aam Papad Recipe — Quick Reference

Stage	Time	Key Check
Prep & blend	5 minutes	Smooth, lump-free purée
Cook on flame	6–8 minutes	Pulls away from pan
Spread & sun-dry	1–2 days	Peels clean, not sticky
Cut & store	5 minutes	Airtight container

Aam Papad Without Sugar

Skip the added sugar entirely when using fully ripe Alphonso mangoes with Brix above 22°. The natural fruit sugars are sufficient to set the leather and give it sweetness. The amba poli will be slightly less glossy and slightly more tart — which many adults prefer.

Replace sugar with a teaspoon of honey if you want a mild sweetener without refined sugar. For diabetic-friendly amba poli, use mangoes at peak ripeness and reduce portion size rather than adding artificial sweeteners, which can alter the drying chemistry.

Aam Papad Without Sunlight

No terrace? No problem. Use your oven.

• Preheat oven to 60–70°C (140–158°F). Do not go higher — it will cook the sugars and turn the leather brown and brittle.
• Line a baking tray with parchment. Spread the cooked pulp as above.
• Place in the oven with the door slightly ajar for 4–6 hours.
• Check every hour after the 4-hour mark. The leather is done when it peels cleanly and is not sticky to the fingertip.

An air fryer set to its lowest temperature (typically 50–60°C) with the basket lined in parchment also works. Time reduces to 3–4 hours. Check every 30 minutes after hour two.

Oven-dried amba poli is slightly chewier and denser than sun-dried. It stores equally well.

Nutrition Facts — Amba Poli / Aam Papad

Aam Calories and Nutritional Profile

A 30 g serving of amba poli (one standard strip) contains approximately:

• Calories: 90–110 kcal (varies with added sugar level)
• Carbohydrates: 22–26 g
• Sugars: 18–22 g (natural + added)
• Fibre: 0.8–1.2 g
• Vitamin C: 15–20 mg (approximately 20–25% of daily requirement)
• Potassium: 90–110 mg
• Fat: <0.5 g
• Protein: 0.4–0.7 g

1 Alphonso Mango Calories — What to Expect

One medium Alphonso mango (approximately 200 g edible portion) contains 130–150 kcal. It delivers 3 g dietary fibre, 60 mg Vitamin C, and significant beta-carotene. The amba poli concentrates these nutrients: water is removed during drying, so calories and sugars are denser per gram than fresh fruit.

For Calorie-Conscious People

Two strips of amba poli (60 g, no-sugar version using ripe Alphonso) contain roughly 130–140 kcal — comparable to a medium banana. The absence of fat and the presence of natural fibre make it a better snack choice than most processed fruit candy. Limit portions if managing blood sugar.

Amba Poli vs Commercial Aam Papad — Key Difference

Most commercial aam papad uses mango pulp concentrate mixed with artificial colour, glucose syrup, and preservatives. Homemade amba poli from GI Alphonso uses whole fruit pulp, minimal sugar, and no additives. The calorie count is similar, but the nutritional quality is not.

Authenticity — How to Know Your Amba Poli Is Real Alphonso

Genuine Alphonso amba poli is deep amber-gold, not orange-red. It smells intensely floral — the saffron-like aroma that Alphonso is famous for. The texture is smooth, not grainy. It peels in one piece without tearing. Commercial substitutes made from totapuri or unripe mango pulp are paler, less fragrant, and more acidic.

Buy Alphonso mango pulp or fresh mangoes from a GI-authorised supplier. Check for the GI tag number (No. 139 for Alphonso Mango from Ratnagiri and Devgad) on the packaging or the seller's credentials.

Read our guide to identifying real Alphonso mango before you buy pulp for amba poli. Also see our deep dive on Alphonso mango recipes for more traditional Konkan preparations.

Browse the full mango range at our mango collection.

Authority

AlphonsoMango.in is operated by Powle Home Foods under GI Authorised User licence AU/5974/GI/139/260 (GI No. 139, Registry Certificate 4163, issued 16 October 2019). FSSAI Licence 10020022011783. APEDA Registration 225579. All mangoes used in our products are sourced from 48 villages across Ratnagiri and Devgad, Konkan, Maharashtra — carbide-free, naturally ripened on hay beds.

Source: Powle Home Foods (Powle Home Foods), GI Authorised User for Alphonso Mango GI No. 139, sourcing from 48 Konkan villages across Ratnagiri and Devgad since 2019.

Frequently Asked Questions

Order GI-certified Alphonso and Kesar mangoes — the only true base for authentic amba poli — from our complete mango collection.