Friday, May 17, 2013

Mango fruit leather... 'amsotto'


'Amsotto' is a word very close to every Bengali's heart. It is nothing but sun dried mango pulp mixed with sugar. In some parts of India it is known as 'Aam Papad'. I have seen my mother-in-law make 'amsotto' using fresh home-grown mangoes. The process is very simple. Mango pulp is spread in a thin even layer over a flat plate or tray and then left to dry under hot Summer sun. When the first layer dries, another layer of mango pulp is spread over the previous one. This process is repeated till the desired thickness is achieved. She makes mango pulp from both sweet and sour mangoes, and that brings an unique sweet sour taste to the end product and it is the best 'amsotto' I have ever tasted. But when you stay thousands of miles away from home, these homemade delicacies are mere memories.

Though the mangoes here do not taste or smell anywhere near the mangoes back home, still during Summer mango is a must have fruit for me. Few days back I bought a big box full of mangoes from a local store. We ate few, made salsa and lassi with them, but still two large one were left. So before they turn bad, I tried my hand on making some fruit leather.

Yes, fruit leather, homemade dried fruit rolls, are made from fruit pulp. Exactly the way 'Amsotto' is made. It is called fruit leather because when the fruit pulp is dried, it looks shiny and has a very tough texture like leather. Commercially fruit leathers are made in dehydrator designated for this process. I did it in the oven and am so happy to see the end result.



Things needed to make Mango Fruit Leather/ Amsotto:

  • Ripe mango: 2 large (or canned mango pulp)
  • Honey: 1/4 cup
  • Lime juice: 1 tbsp
  • A baking sheet
  • Parchment paper


Steps of making Mango Fruit Leather/ Amsotto:


1. You can use either canned mango pulp, or make fresh fruit pulp. If you are making fruit pulp from fresh fruit, use fully ripe mango. After making the pulp using a food processor or blender strain the pulp to remove any fiber. Do not add any water while making the pulp or straining. The mango pulp should be thick but a pouring consistency.

2. Mix honey and lime juice to the mango pulp. If you are using sweetened canned mango pulp then avoid adding honey. I added honey to sweeten the pulp, as the mangoes were not that sweet. Taste and adjust the amount of honey to be added. You can use sugar in place of honey. Mix well.

3. Line a baking sheet with parchment paper. For the pulp from 2 large mangoes I used a 15inch X 11inch baking sheet. Pour the pulp on the parchment lined baking sheet. Spread the mango pulp with a spatula or back of a knife. Spread it as evenly as possible.

4. Pre-heat oven to WM or 140F or the lowest possible temperature possible in your oven. Use an oven thermometer to check the temperature, it should not exceed 140F. You need to dry the fruit pulp, no cooking is involved here. Keep the baking sheet on the top rack of the oven. If you find (or feel) the temperature is too high then switch off the oven for 30 min, and again switch it on. Let the fruit pulp dry inside the oven for 8-10 hrs.



5. How to know the fruit leather is ready? If you touch a dried fruit leather, you will feel a smooth leather like texture and you can peel it off from the parchment paper easily. If fruit pulp sticks to your finger and you find it difficult to peel off then it needs to dry more. I kept the baking sheet at WM mode in the oven for 8 hrs, I switched off the oven in between to keep the temperature at 140F. It was almost done after 8 hrs. I left it inside the oven(switched off) overnight and next morning it was perfectly done.


6. Peel off the parchment paper, cut the fruit leather into pieces, roll and store in an air tight container. You can wrap the fruit rolls with parchment paper before storing.


This post specially posted to celebrate mango festival  organised by Kolkata Food Bloggers (KFB)




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26 comments:

  1. Chitrangada, I have always thought its lot of work to make it and watch sun dries.Oven drying sounds so much easier. U are so right the mangoes have no taste at all something like cucumber :)

    Those fruit leather rolls look perfectly shiny. I love nibbling it.

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    1. Meena, thanks. Yes it is very easy and simple.

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  2. They are so beautifully crafted - that is what i should say...i have those glass jars too-same pinch ;)

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    1. Divya, Thanks, but no pinch (ouch....) please :D better a hi-five on that :)

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  3. These mango fruit leathers look very sweet and pretty. I have seen many fruit leathers with berries, but mango sounds so much better! Thanks for sharing.

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  4. just discovered your blog.first time i am attracted to a food blog.recipes are very well explained with photos.I never knew how to make aam papad .planning to make them soon.looking forward to more recipes.The blog is very inviting.

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  5. Amshotto is so favorite of mine, and don't get any in Dubai. It's a awesome idea to slow dry it in the oven. Wonderfully explained the process too!

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  6. lOVELY MANGO FRUIT LEATHER.
    http://indianfoodnest.blogspot.com/2013/05/chicken-pakoda-recipe_19.html

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  7. nicely done.. very tasty.. Looks good

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  8. my kids love this and i have to buy it from store , now i can make it at home, thanks, appreciate it you visit me too when ever you have chance, nice space you got.

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  9. this one is lovely when i try i ask my doubts :) photos are fabulous !

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  10. Chitrangada...new avid in love follower here :) been taking print out of your recipes and trying them over the weekends at home...thank you for helping me make my home smell a little more delicious :)

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  11. This is a good process to make 'aamsotto' .. :P

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  12. DIVINE is the word :) Love your styling as much as I love the amshotto!!

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  13. Awesome creation! thanks for the idea..shall try it out soon.

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  14. Wow..amsotto looks perfect and tasty. Beautiful click.

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  15. Can we make the amsotto ie mango jelly in the same eay with multiple layers in the oven? How many days it would take to get one inch thick mango jelly at the end?

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    1. can you please explain what did you mean by mango jelly? Do want amsotto like the store bought one, a thick rectangular piece?

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  16. Yea. Mango jelly or in telugu we say "mamidi tandra" are the same as "amsotto" of your MIL. I assume the only difference between fruit leather abd amsotto is fruit leather is a single layered whereas amsotto is multi layered. Anyway, can you tell me whether i can make multilayered amsotto as your MIL does but in oven instead of sunlight? As you know, here in usa,sunlight is a big concern.. if you think i can make multilayered amsotto or mango jelly in oven, can you tell me any tips or way of doing it? I appreciate your help.. thanks for such wobderful post.

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  17. Akshaya, to make multi layered amsottobi can suggest you a simple hack. Make the mango fruit leather as instructed in the recipe. Once done cut them into equal sized rectangles and stack the pieces one above the other. Now tightly wrap this layered rectangle with cling film and place a heavy utensil (like a cast iron pan) over it to exert pressure, leave it like this for few hours. You will get multi layered amsotto like the store bought one.

    To do it like MIL does, it's preferable you sundry the mango pulp, as that imparts a different flavor and color to the amsotto. But you can always try it in oven. Once the first layer is almost dry apply another coat of mango pulp and let it dry. But achieving an inch thick would be difficult. Hope this will help you.

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