In a pan, heat the chopped mangoes, sugar and ground elaichi.
Cook for 7-8 minutes when it comes to a boil, stirring continuously.
Grease a plate with Figaro Extra Virgin Olive Oil.
Pour the cooked mango mix onto the plate and spread evenly.
Keep the plate out in the sun to dry. Once dried completely, peel the papad off the plate with a knife.
Cut into desired shape and size and share with your loved ones!