This could be your new favourite way to use up in-season fruit. Incredibly moreish, these real-food beauties will swiftly become a lunchbox favourite. I even make vegetable versions and pop them in the oven. Delicious! If you'd like the instructions on how to do that, pop over and buy my eBook, A Healthy Lunchbox There's a delicious rhubarb version in there.
- 2 large mangoes
- 3 tbsp mint leaves (optional)
- Roughly chop the mango flesh, pop it in a food processor and blend until a thick puree is formed.
- Pour the mixture onto a lined dehydrator sheet and spread it out evenly with a spatula. I aim for 5mm thickness but don't worry too much about this - it's more important to get it perfectly level so that it dries evenly.
- Dehydrate for 6-7 hours on 45°C or until the mixture is dry, taking care not to let it over-dry. If you're making this in the oven, follow the same process only on a lined oven tray and bake for 5-7 hours on 60°C or until the mixture is dry.
- When ready to store, place a sheet of greaseproof paper over the top and cut the leather into 5cm x 5cm pieces and roll them up, ensuring the paper is on the outside. Place the rolled-up leathers in a container and store in the fridge for up to a month.
- Mangoes are great fruit to help boost your immune system. They're packed with Vitamin C and Vitamin A and a stack of antioxidants that keep your immune system healthy and strong.
- Prep Time: 5
- Cook Time: 360
- Serving Size: 15
- Calories: 27
- Sugar: 6
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 0
- Cholesterol: 0