Ingredients
- 2.5 kg fresh Under-ripe Mango
Instructions
- Peel the skin off the mangos and either slice really thinly or using a peeler or cheese wire slice thin pieces of mango. Mango flesh should have a white colour.
- Arrange the mango onto the dehydrator spaced evenly to allow optimal air flow.
- Dehydrate at 66 °C for 21 hours until the mango is extremely brittle.
- Using either a blender or mortar & pestle blend/grind mango into a powder.
- Store in an airtight container in a cool dark place.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 291 kcal | 82 kcal |
| Protein | 3.9 g | 1.1 g |
| Fat | 1.9 g | 0.5 g |
| saturated | 0.4 g | 0.1 g |
| Carbohydrate | 66.4 g | 18.8 g |
| sugars | 66.4 g | 18.8 g |
| Fibre | 7.8 g | 2.2 g |
| Sodium | 5 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
