This dark and slightly sour Aam Papad Imli is a childhood delight for many a young child, invoking memories of endless afternoons spent lazing around at home after school, eating Aam Papad Imli by the dozen. Each slice in made with the same care that your mother took in main them when you were a child, which is why, the taste resounds in each bite. These slices of Aam Papad Imli, along with being delicious are also great for health, thanks to being powerhouses of potassium, vitamins A & C and other trace minerals. Raw Aam papad is an Indian fruit leather made out of raw kery mango pulp mixed with concentrated sugar solution and sun dried. It is also known as aamba sadhaa (Odia), Aamta (Assamese), amawat (Hindi), Maanga Thera (Malayalam), mamidi tandra (Telugu), aamsotto (Bengali) and amba vadi (Marathi). Traditional Aam Papad is sweet, although it is available in different varieties. It can be preserved for months making it popular in the off season of mangoes. Mango pulp is mixed with potassium metabisulfite and spread on trays to dry in the sun. After the first layer dries, another layer is spread over it and allowed to dry. The process is repeated until the desired thickness is reached. The thickness varies depending upon the quality of mango pulp used. When this thickness is reached the aam papad is cut into pieces and wrapped in oiled paper or into different packages. Aam Papad can be consumed in any season as it can be preserved for a long period of time.