Prep 20 mins
Cook 4 hrs
- 3 cups mangoes, chopped
- 1 cup coconut, unsweetened (fresh if you have it)
- 1 cup almonds
Spice it up option
- 1 -2 red chili pepper, chopped
- Thai basil
- 1 teaspoon vanilla
- 3 tablespoons sugar (white or brown depending on flavor you are going for)
- Hopefully you have a blender on steroids (Blentec or Vitamix).
- Whirl the almonds to a powder. Set aside.
- Whirl the coconut to a very fine point. Set aside.
- Put everything in the blender with your optional ingredients or with no options and whirl til smooth.
- If you have a square dehydrator, use it as you would fruit leather.
- Otherwise, place a very thin coat on silpat or parchment lined sheets and bake low and slow at about 200F until dry, but still flexible -- a couple hours.
- Cut into about 5x5 inch squares or close to it rectangles -- equal size.
- If you want cones, form and use water to "glue" in place. Return to oven until crisp dry.
- Stack them with wax or parchment paper between them.
- If you want a crisp flat, put them back on the sheets and return to oven until dry.
- If you want to use them as wraps, stop here and leave flexible. If you are storing, be sure to put wax or parchment paper between layers and store in an air tight container.
- Plain or sweet cones are great filled with berries or a shredded fruit salad. Maybe a thick pudding or mousse.
- Spicy or plain cones can be filled with shredded fruit or veggie salad or a lovely rice mixture or a shredded meat or meat and shredded veggies.
- Notice things that shred work very well in these cones and eat easily.
- You could even use them to hold toasted sweet or spicy nuts.
- As a wrap, same ideas work or come up with your own favorite filling. I think a cheesy concoction would work well.
- As a flat it can be offered alone, as a "carrier" or maybe cut in triangles (before final drying) and insert as an accent on your delicious creation.
- Since they taste so good, you can just snack on them!
- The yield depends on the size you cut them.