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Aamshotto
আমসত্ত্ব (aamshotto): Rajshahi's sun-dried sheets of sweet ripe mango
In June the mango orchards of Rajshahi and Chapai Nawabganj produce more fruit than anyone can eat, and on rooftops across the region the surplus is turned into aamshotto, sheets of sweet mango pulp spread thin on bamboo trays and dried in the sun. A fresh layer is spread over the last one each day, so the finished slab is built up from many thin films, chewy, deep orange and intensely fruity. It is cut into strips and kept for the rainy months, eaten as a snack, packed in children's lunchboxes or chopped into chutney. In a damp climate, sun-drying is slow and risks mould, so this version uses a low oven. Spreading the pulp too thick is the classic misjudgement; the middle never dries and stays sticky. Chef's tip: use fibre-free mangoes such as Himsagar, Langra or Alphonso and push the pulp through a sieve for a smooth sheet.
- Total time
- 450 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 4 ⅜ lb ripe, sweet mangoespeeled, flesh cut from the stone (about 1 kg pulp)
- 2 ⅞ oz sugarless if the mangoes are very sweet
- 1 tbsp lemon juice
- 1 tsp neutral oilfor greasing
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What you'll need
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Method
0/7 doneStep 1: Blend the 4 ⅜ lb ripe, sweet mangoes flesh until smooth, then push it through a sieve to remove any fibres.
5 minStep 2: Put the pulp in a wide pan with 2 ⅞ oz sugar and 1 tbsp lemon juice and cook over a medium-low heat for 12–15 minutes, stirring often, until it thickens to a spoonable purée and the sugar has dissolved.
15 minStep 3: Heat the oven to its lowest setting, 60–158°F (fan 50–140°F), and lightly brush two large baking trays lined with baking paper with 1 tsp neutral oil.
Step 4: Spread a third of the purée very thinly, about 2 mm, over the trays.
5 minStep 5: Dry in the oven with the door propped open a crack for about 2 hours until the surface is no longer tacky.
120 minStep 6: Spread half of the remaining purée over the dried layers, dry for 2 hours, then add the rest and dry for 2–3 hours more, until the sheet peels cleanly from the paper and feels leathery, not sticky.
240 minStep 7: Cool, peel off the paper, cut into strips or squares and store between sheets of baking paper in an airtight container in a cool place for up to 2 months.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 22 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aamshotto take?
- About 450 minutes in total: 30 minutes to prepare and 420 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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