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Tuesday, July 16, 2013

Aamshotto or Mango-Lime Roll-ups

IMG_0401My daughter had gone for a 4 day camping trip and we took the opportunity and headed out as well. Finally when we came back and opened the door we were welcome by the smell of very ripe mangoes. I had complete forgotten about a box of mangoes I had bought and placed on the fruit bowl before leaving. They were in good condition but we had to finish them off that day. I decided that instead of feasting on mangoes alone, I’d make some mango roll-ups.

Unfortunately Seattle is not particularly known for it’s sunlight. Rather many tout it as the most depressing city in US, due to its lack of sunlight and constant drizzle (a view I totally oppose). So I worked around this problem by using the oven.


  • 6 mangoes (Canned mango pulp can also be used) 
  • 4 heaped tbsp. sugar
  • 1 large lime


Wash and pat dry mangoes. Cut the flesh and make a pulp out of them in your food processor. Now strain it on a strainer and remove the fibers to get the smooth pulp. If you are using canned mango pulps you can skip this step.

Though the mangoes I used were over ripe they were not sweet enough. To give a sweet and sour taste I added 4 heaped tbsp. sugar and juice of one large lime. The quantities of these two will therefore vary depending on the sweet and sourness of the mangoes you use. Stir in well and blend them in properly.

Line two cookie sheet with parchment paper and spread the mango pulp evenly with a spatula. Don’t make it too thin or too thick otherwise either it will become very crispy like papad or it will not dry properly in the oven.

Turn your oven on the lowest setting (mine goes to 170) and place the cookie sheets in the oven.  I kept the door open to keep the oven cooler than 170 and for a better air circulation, we are drying these out not baking them.  Depending on how thick you have spread the puree it may take anywhere from 4-7 hours to dehydrate in your oven.

When you touch the upper layer of the spread if it feels rubbery and if the layer comes off from the parchment paper easily that means it is done. Turn off the oven and let it rest in the warm oven overnight. don’t forget to keep the oven door half opened for better air circulation.

Now remove the mango layers from the parchment paper and cut them into equal portions of your choice. Roll and tie them with ribbon.

1 comment:

Anonymous said...

Goodness,from where on earth do u get these recipes somtapadi??rajbhog,aamsotto!!such unusual hard to make recipes that r hardly available!the blogworld is full of recipes like paneer thisthat,shukto,malaikari,chanarpayes etc.but in no other blog,have I seen such rare recipes as urs.its amazing!