Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 290 kcal | 82 kcal |
| Protein | 3.9 g | 1.1 g |
| Fat | 2 g | 0.6 g |
| saturated | 0.4 g | 0.1 g |
| Carbohydrate | 65.9 g | 18.7 g |
| sugars | 65.8 g | 18.6 g |
| Fibre | 7.9 g | 2.2 g |
| Sodium | 103 mg | 29 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.5 kg mangoes, chopped into cubes
- 2 fresh limes
- 3 tbsp coriander
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 1/4 tsp sea salt
Instructions
- Zest both limes before either is cut, and stop at the white. Mango is sweet enough to hide a great deal, but lime pith turns bitter and the bitterness only strengthens as the sheet dries.
- Use mangoes that smell of mango at the stem. A firm supermarket one has the colour and none of the perfume, and there is nothing else in this list to make up for it.
- Pulse rather than blend the mango, zest, juice, coriander, cayenne, pepper and salt. A full purée whips the fibre into foam, and the coriander wants to stay as green flecks instead of turning the sheet khaki.
- Line the trays with baking paper and spread the purée a little thinner at the edges than in the middle. Mango is stringy, and the strands gather at the rim as you push the mixture outwards.
- Dry at 68 °C for 12 hours. This runs hotter than most leathers because the salt and the acid are doing preserving work of their own and the sheet can take it.
- It is finished when the whole sheet feels like soft suede and nothing transfers to a clean finger pressed hard into the centre.
- Peel it warm and lay it flat rather than rolling it if these are going to be used as wrappers. A rolled sheet keeps the curl and cracks along the fold when you try to fill it.
- Stack the sheets with paper between them in a sealed container for six weeks. The coriander is the first thing to fade, so these are better made in small batches than kept.
