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Posted by on Dec 5, 2011 in Pickle / Achar / Jam | 1 comment

Amsotto / Mango bar / আমসত্ত্ব


amsotto 1

It is Mango season now in Australia. So I thought why not share some unique mango pickle recipes. I will tell you the story behind making Amsotto/ Mango bar. Few years ago I had some half ripe mangoes which I wanted to make some pickle. But half ripe mango is not good choice for pickle. You need firm green mango for that. Then I thought maybe it is possible to make mango bar/amsotto. I tried this and just loved my result. Amsotto/ Mango bar is sun dried form of mango puree. It is very mouth watery and healthy snack. It is very easy. Hope you will make Amsotto and spread the unique healthy taste of Bangladeshi cuisine. You can use green  or half ripe and ripe mango. If you are using green mango, you need to boil it first and make puree of it. And another thing I used bay leaf and cinnamon  which is totally optional but I found that It enhance the flavour. Some of us even like add bit of spice in it, in that case you add mustard paste, garlic paste and chilli powder.

With love,




  • 1 kg half ripe or ripe mango
  • 1 bay leaf(optional)
  • 1”cinnamon(optional)
  • Sugar to taste

Also need baking paper and large tray.

How to make:

1. First wash the mangoes and peel the mangoes.

2. Cut flesh of mango and blend.

3. Boil the puree with bay leaf and cinnamon and when it is on boiling point turn off the heat. Add sugar if needed to your taste.

4. Take your tray and put baking paper over that.

5. Spread thin layer of the puree over the paper.

6. Get it dry under the sun and when it is dry and spread another layer on that. Or you can use oven to dry it too

7. Put under the sun again. In this way use all of the puree and make thick or thin your homemade mango bar/amsotto.

8. Store it in cool dry container and taste the mango in off season.



  • আম এক কেজি( কাঁচা / আধা পাকা / পাকা )
  • ১ তেজপাতা(ইচ্ছা)
  • ১” দারচিনি (ইচ্ছা)
  • চিনি স্বাদ অনুযায়ী


* আম খোসা ছড়িয়ে একটু চটকে নিন। কাঁচা আম হলে আগে সিদ্ধ করে নিন।
* হালকা আঁচে তেজপাতা, দারচিনি দিয়ে একটু সিদ্ধ করে নিন।
* আম মিষ্টি না টক সে অনুযায়ী চিনি মিশিয়ে দিন।
* একটি গোল থালায় তেল মাখিয়ে একপ্রস্থ আম লেপে দিয়ে রোদে দিন। শুকিয়ে গেলে আবার একপ্রস্থ দিন।তেল দিতে না চাইলে  বেকিং পেপারের উপরে দিতে পারেন। এভাবে যতটুকু মোটা করতে চান সে অনুযায়ী আম দিন। ভালোভাবে শুকিয়ে গেলে কৌটায় ভরে রেখে দিন। রোদের ব্যবস্থা না থাকলে ওভেনেও আমসত্ত্ব করা যাবে।

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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1 Comment

  1. khub bhalo hoiche ma . keep it up . ma

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