Spicy Raw Mango Aam Papad Recipe

A recipe for making raw mango papad:
Ingredients:
2 large raw mangoes, peeled and chopped
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon black pepper powder
1/4 cup ghee, melted
Instructions:
In a blender, combine the mangoes, sugar, salt, red chili powder, garam masala powder, and black pepper powder. Blend until smooth.
Heat a non-stick pan over medium heat. Add the ghee and swirl to coat the pan.
Pour the mango mixture into the pan and cook, stirring constantly, for 5-7 minutes, or until the mixture is thick and sticky.
Pour the mixture onto a baking sheet lined with parchment paper. Spread the mixture out into a thin layer, about 1/8-inch thick.
Let the mixture cool completely.
Once the mixture is cool, cut it into desired shapes.
Preheat the oven to 200 degrees F (93 degrees C).
Place the cut-out mango papads on a baking sheet lined with parchment paper.
Bake the mango papads for 10-12 minutes, or until they are golden brown and crispy.
Let the mango papads cool completely before serving.
Here are some tips for making raw mango papad:
Use a ripe, but not too ripe, mango for the best flavor.
Don't overcook the mango mixture, or it will become dry and hard.
Be careful not to overcrowd the baking sheet when baking the mango papads, or they will not cook evenly.
Let the mango papads cool completely before storing them, or they will become soft.
Raw mango papads can be stored in an airtight container at room temperature for up to 1 week.