Choose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more flesh and lesser fibre.

Peel with a vegetable peeler.

Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in single layer.

The slices should be in bright strong sun for at least 4-5 hours, to avoid them from discolouring.

Spread in a dry warm area in the night and spread again as before till the pieces are crisp and brittle.

Pound and then run in dry grinder till a fine powder is got.

Sieve if required to make even powder.

Store in clean sterile airtight jars.