4 large ripe mangoes
1/2 to 3/4 cup sugar
1/2 tsp lemon juice
Peel mango pulp, blend it until smooth, and cook it on medium heat while stirring until it thickens slightly.
Once it's thickened and reduced a bit, add sugar. Stir until it's dissolved and the mixture gets jam-like consistency. If its too sweet, add some lemon juice to balance it.
Grease a large tray or plate with a thin layer of ghee or oil. Spread the mango mixture evenly into a thin layer. Place it in direct sunlight for 2-3 days for drying.
Once mamidi thandra is fully dry and firm, peel it off. Cut it into strips or squares and eat it or store it in an airtight container.