Mango Jelly (Mamidi Thandra) | Palm Jelly (Thati Thandra) - 1/2 KG

ATPU’s Atreyapuram Jelly- "A + + Premium Grade," FRESH, UNCUT, RICH-LAYERED TEXTURE

“USP of our Mango/Palm Jelly” -  We have partnered with a few Mango farming and Pulp Trading communities of Godavari Vicinities of Atreyapuram, Andhra Pradesh to source fresh mango/Palmyra pulp from selectively chosen premium grade mango/palm fruits in small batches seasonally. They are converted into Yummy Jellies in Sun-dried conditions with an age-old secret recipe of ingredients proportion formula to make it fresh and semi-wet rich layered texture and also preservative & chemical free to you.

Although our procuring and making cost of each 0.5kg jelly is high, but we make it nominal pricing and affordable to all classes of people.

[Huge sales response and high positive feedback for our quality standards are received from 2024 customers.]

Important information:

Mango Jelly (sugar made) is our all-time Bestseller and available year around.

Mango Jelly (Jaggery made) is seasonal, very demanded and rarely procured and made in very small quantities.

Palm Jelly (Thati Thandra) is also seasonal, rich 3-layered semi-wet raw and rustic texture which is bitter in taste so as the nature of the palmyra fruit. Please acknowledge the bitterness of the fruit and place the order.

Disclaimer: *The So-called many market available Jellies are truly low graded – low priced which are artificially heavy dosage of sugars with less Pulp, Solar light drying instead of long hours of Sunlight, addition of preservatives, over dried non-layered textures.*

But we stick and follow Generations old recipe made in a safe and hygienic conditions.

INGREDIENTS:

Mango Jelly (Sugar made) – Mango fruit pulp, low percentage of sulphur-free Sugar. 
Mango Jelly (Jaggery made) – Mango fruit pulp, low percentage of Jaggery
Palm Jelly (Thati Thandra) – Palmyra fruit pulp, Palm Jaggery.

• Shelf Life: Made Fresh every week in small batches. Best Before is 6 months from the date of packaging. Consume within 2 months after opening for the best tasting experience.
• Storage Instructions: Store in a cool dry place. Preferably keep in room temperature or you can keep in refrigerator also.
• Net Weight: 500grams (Approx.) each pack
• Place of Origin: Godavari Vicinities of Atreyapuram, 533235, Andhra Pradesh, India
• Course: Snack, Dessert, Sweet
• Occasions: Ideal for all age groups. Healthy and Delicious.
• FSSAI Lic. No: 13622999000087, 10123018000389
• ISO 9001:2008, ISO 22000:2015: Certified

What is Mamidi Thandra? 

Mamidi Thandra, a beloved traditional Indian sweet, is also known as mango jelly. This delectable treat hails primarily from Andhra Pradesh, where it's cherished for its rich mango flavour and chewy texture. Mamidi Tandra is a type of fruit leather made by sun-drying mango pulp mixed with sugar and, occasionally, spices. The result is a sheet of concentrated mango essence that can be cut into squares or strips for easy snacking.

In addition to its delightful taste, Mamidi Thandra holds cultural significance. It's often prepared during the mango season and enjoyed year-round. Making Mamidi Thandra is labour-intensive, requiring careful attention to the consistency of the mango pulp and the drying conditions. This delicacy is similar to Thati Thandra, or Palm Jelly, made from the jelly palm fruit. Both treats share a chewy texture and sweet flavour but are distinct in their primary ingredients.

With the advent of online shopping, finding traditional sweets like Mamidi Thandra has become easier. ATPU offers Mamidi Thandra/Thati Thandra online, allowing people worldwide to savour these regional specialities. These sweets remain popular for their nostalgic value and unique taste, embodying the essence of Indian culinary tradition.

How Mamidi Thandra is Made?

Making Mamidi Thandra, or mango jelly, is a meticulous process that starts with selecting the ripest and juiciest mangoes. These mangoes are peeled, and their pulp is carefully extracted, ensuring the mixture is smooth and free of fibrous strands. The pulp is then mixed with sugar to enhance and preserve its sweetness. Some traditional recipes also incorporate a pinch of cardamom, but we avoid it to add a unique flavour profile.

Once the mango-sugar mixture is ready, it is spread thinly on large trays or flat surfaces lined with a non-stick material. These trays are then placed in direct sunlight to dry. The drying process can take several days, depending on the intensity of the sun and humidity levels. During this period, the pulp gradually thickens into a chewy, leathery sheet known as Mamidi Thandra.

This preparation method is quite similar to that used for making Thati Thandra or Palm Jelly, derived from the jelly palm fruit. Both processes require patience and a suitable drying environment. 

How Many Days can You Store Mango Jelly in the Fridge?

Mamidi Thandra, or mango jelly, can be stored in the fridge for extended freshness. When properly sealed in an airtight container, it can last for many days without losing its flavour or texture. Purchasing Mamidi Thandra/Thati Thandra online often comes with storage instructions to ensure you enjoy your treat for as long as possible. The cool temperature of the fridge helps preserve the jelly's sweetness and prevents spoilage. Proper refrigeration is key to maintaining the quality of these delightful snacks.

Mamidi Thandra, a cherished traditional Indian sweet, offers a delightful taste and cultural significance. Its unique flavour can be savoured year-round with meticulous preparation and proper storage. Atreyapuram Putharekulu ensures high-quality Mamidi Thandra and Thati Thandra, which are available online for global enjoyment, preserve this culinary tradition.

FAQs About Mango Jelly (Mamidi Thandra) 

Qus. What is the price of Mamidi Thandra?

Ans. The price of Mamidi Thandra, also known as mango jelly, varies depending on the brand, quality, and quantity. At ATPU, we offer it for INR 399 for ½ kg.

Qus. Is Mamidi Thandra good for health?

Ans. Mamidi Thandra, made from mango pulp, is rich in vitamins A and C, providing antioxidants and immune-boosting benefits. At ATPU, we offer Mamidi Thandra with Zero Preservatives/Colours. Hence, it's a healthier treat for sweet lovers.

Qus. Which place is famous for Mamidi Thandra?

Ans. Atreyapuram in Andhra Pradesh is renowned for its Mamidi Thandra. This region's traditional preparation methods and high-quality mangoes contribute to its fame. The local climate and soil conditions also play a crucial role in producing superior Mamidi Thandra.

Qus. What is the name of mango jelly?

Ans. Mango jelly is commonly referred to as Mamidi Thandra in Telugu-speaking regions. It is also known as Aam Papad in Hindi and other parts of India. This traditional sweet is enjoyed across the country under various names.

Qus. What colour is mango jelly?

Ans. Mango jelly, or Mamidi Thandra, typically has a bright yellow to orange colour. The hue depends on the type of mangoes used and the concentration of the pulp. The natural colour indicates the presence of beta-carotene, a beneficial antioxidant.

Qus. What is the name of Aam Papad in Andhra?

Ans. In Andhra Pradesh, Aam Papad is called Mamidi Thandra. This regional delicacy is well-loved for its sweet, tangy flavour and chewy texture, often prepared using traditional methods passed down through generations.