Dried mango pulp(Ambe saTh or mambaLa)

Ambe – mango, saTh(pronounced as saaTh) in Konkani or mambaLa in Kannada is one of the most popular ways of preserving mango pulp during season at our native. There are two types of people, one absolutely love this and the other can’t stand it. I belong to first type. I can go on eating these forever without stopping.

We have many mango trees in our garden. Some of them have a very thick layer of pulp in them. These types are very suitable for this. I still remember my grandfather used to follow a very painful process of manually grinding the pulp and then taking to the field which is near our home to sun dry this. Now my parents do it but, they use the mixer to grind it and dry them on our house terrace which is newly built. So I have been eating this home made saTh throughout my life. I have tasted the ready made ones few times and absolutely hated them.

Jackfruit pulp is also preserved in a similar way, but I never developed a taste for it. My parents bought me batch of these which were prepared during this mango season. Its been a great help for me in office in between meals when I feel hungry. I just start eating one and go on till I finish the whole bunch I have taken that day :).

Mango pulp
Pepper powder

Take out pulp from sweet and juicy mangoes. Slightly grind it to remove any lumps.
On a clean piece of cloth, spread a thin layer of this pulp and keep this cloth on a flat surface under the sun. (Do not attempt this on a cloudy day, it needs very bright and hot sun to dry this).
On day two, spread another layer of pulp on top of the first (on day 1, the pulp would have dried a bit).
Repeat this for around 4 days. Now carefully pull out the pulp off the cloth and put it upside down.
Now start putting the pulp on top for 2 days.
On the 7th day, mix pepper powder with the pulp and spread it.
On 8th day, spread a layer of only pulp on top.
Let it dry for 4-5 days then again turn it upside down. Let it dry for 4-5 more days. By now, it would have become totally dry and look like the one in picture.
Store in airtight container.
Cut it into desired sized and shaped pieces. Eat it as it is, or some people also use it to make some dishes. I have never tried cooking it. I love it as it is.
It remains good for about a year.

35 thoughts on “Dried mango pulp(Ambe saTh or mambaLa)”

  1. Ambe and pansa sath is my all time favorite. I do not like the ready made once’s but have no choice. I buy it from one shop in Mumbai which is famous for dry fruits and other sweets. If bought from any local shop there are chances of small stones in it. I am going to try this once i am in my native place and off course it has to be the mango season. Thanks for sharing such a good recipe.

  2. Ambe saath khaynashi/palenashi kitle kaal jaale go, Shilpa!
    This is as authentic as it gets!!
    Keep it up!

    Supriya H

  3. Hey I love this. We call it Ambyachi Poli!whenever anyone goes to Konkan region we ask for this or Phanas Poli!Thanks for the recipe.I didn’t know how it was made.

  4. Shilpa, I tasted this for the first time ever a few months ago, as a friend sent me some. I liked them right away- very good sprinkled with chat masala too! Now, I have just one left that I am keeping to share with a friend…maybe. ­čśë The other ones I ate with abandon as they are so good!
    Thanks for explaining step-by-step how these are made…if only we could get good mangoes here eh?

    Shilpa: Pelicano, See…I told you, you like all the Konkani dishes ;). You can make it with the ready made mango pulp that is available in Indian store :). It will be quite expensive, but totally worth it.

  5. Wow, Shipa, can I have some? that looks lovely.. I love the ambe sast.. I have eaten only the readymade ones.. even though we had 20-30 mango trees.. we managed to finish the all the mangoes and none was left for saat.. please send me some..


  6. Sabitha Shenoy

    Dear Shilpa,
    I am really impressed with your lovely presentation. Here is a recipe for “Saatta tambali” that is prepared in Mangalore.

    Soak saat(Mango) in water. Grind coconut grated with fried red chilli and tamarind (to be used if the mango saat used is not sour)then add the soaked saat in the end and grind. Add a piece of jaggery and continue grinding. Phanna(seasoning) with ghee, mustard and curry leaves. Salt to be added as per the taste. while grinding, use the same water in which the saat is soaked. The tambali looks like sweet chutny of paani puri. Consistency is like any other tambali.

    Shilpa: Thanks for the recipe Sabitha. I had seen one recipe in one of the books, but never tried it. I will try your recipe sometime. Thanks

  7. Shilpa,
    I hv alws had saath frm Mangalore stores in Mumbai, but those delicious layers and that dried and wet yummy taste was alws a suspense for me! tks for posting this recipe..here in Kuwait its 6 months of heat (currently its 47 degrees! literally baking) mangoes are available..i shall surely try this and give u feedback..tku again!

  8. hi shilpa,
    we find these in andhra too.bt mostly we buy them than make them.Nice one as i like them too.by the way where r u living?

    Shilpa: Ramya, I live in Kansas.

  9. Shilpa,
    You have truly shown authentic way of making Aambe (Mango) saath and it is really treasure recipe in these days of automation.Thanks a lot!
    BTW those who do not wish to try is labor intensive recipe, Costco sells this Aambe saath not from our konkani area but comes from Phillipines, even sometimes they distribute samples as promotion.

  10. Though i am a person of the second type who doesn’t like saats i would like to comment on it. Thank you dear Shilpa for sharing this traditional recipe. I can try to make it for the type I persons which i know aplenty. In Goa the pansa saat (jackfruit) is eaten with chunks of fresh coconut(katlyo). It tastes good and also doesn’t stick to the teeth.

  11. Hi Shilpa,
    Very authentic and inviting one. I have always bought this and never knew the method of preparation.
    Thanks for the post.

  12. I love this from my childhood days, but then was hard to find in US. you are amazing and thanks for the recipe. looks so nice. recently some friend had brought this for us and I was wondering how it was made!!

  13. hi shilpa,
    do you have recipe for kurdaai some calls it sange in maharshtra…….thanks…

    Shilpa: I have no idea what it is. If you could explain some more, we might be able to recognise it.

  14. Hello Shilpa,
    Being a manglorean myself,I relate to a lot of your recipes. Thanks you have a done a wonderful Job.
    I have a food dehydrater and so I tried making the Ambe papad in it. It turned out great with store bought mango pulp.My unit came with a plastic disc. Here they say fruit leather, I made some strawberry ones too.The dehydrator works great to make the sandeege in winter months.

    Shilpa: Ohh thats a great info. Can you please tell me the model of this dehydrator? Many of my readers had asked about making sandige in winter. Thanks.

  15. I have one of these dehydrators as well- with an extra plastic disk as Rupa described. It comes in very handy in cool/rainy weather, and I’ve used it for strawberries and karelas/karathe. I found mine second-hand at a tag sale for $8…perhaps Ebay would have some? A lot of people buy them new and then never use them…

  16. Hi shilpa,
    I just noticed that when I click on sundried item (category)
    this text comes up
    WordPress database error: [Table ‘aayisrec_wrdp1.wp_categories’ doesn’t exist]

    SELECT cat_ID FROM wp_categories WHERE category_nicename = ‘sundried-items’

    just wanted to let you know.

    Shilpa: Thanks for letting me know. I will work on it.

  17. abraham joseph

    Thanks for the recipe. I tried making it. It was as you described it, but was not drying as much as those on the market. It has ben drying for a week now but still sticky. any suggestions.

    Have you tried to preserve half matured mangoes These are available in Thailand Malaysia etc If you do have the recipe please share it . It seems that it is sliced like finger chips, immersed in sugar syrup and dried. I shall try and let you kow


  18. hi there,
    can you please post me the Rus poli Recipe……..actually my mother in law used to do this….she is from kanada ……i know the ingredients but need exact receipe and amount of ingredients…..it requires khas khas,shredded cocoununt …..ready small chappaties………can you please help me out?

    Shilpa: I think this is the recipe you are looking for.

  19. hey,
    we just purchased a couple of packets of dried mango pulp from a local indian store, it is not as sweet as i thought it would. the savory taste seems as though it would be an exalent addtion into a stir fry dish. My father’s side of the family is touching ont he borders of the asian relam, so i am very high into the stir fry dishes . but if you know of any other dishes that this dryed mango pulp would be good in please let me know

  20. wooo…. man i just used some dryed mango in my stirfry it was delious but the dried mango rehydreated and melted, although it spread its flavor thoughout the dish. but note to self use more next time

  21. hi shilpa..i wud love to try this rcp during mango season next year…wanted to know why pepper is added…

  22. I belong to the first category too?i have never seen anyone who likes this exept me,myself?its loveÔŁĄtastier than the mango??

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