Wrappers. Not to be confused with Spicy Mango Wraps.
Because the mango is part of the wrap. In the wrapper.
Rob left for Kitchener yesterday and left me alone to study. I was so close to joining them. The reduced distance was a draw, but the kicker: I am sick. I have been down with an ear infection and upper respiratory tract infection all week. No fun… and not a good way to recover. Studying has never been more focused.
Of course, what is more fun than studying? Cycling, I know. I didn’t do that. I went to my regular Pump, though. No Shred. (PS, I love it when instructors in the audience fill in for no-show subs). First gym visit, actually, for over a week. When I returned home, I looked at the case of mangoes (not the Alphonsos, those were eaten; the case of Ataulfos Rob bought afterwards), glanced at my dehydrator and then outside and had dreams of an ice cream summer. It was then that I decided to forge ahead with valiant plans to make mango cones.
Mango cones are hard to make, though. Folding them to be all cone-like? Um, yeah, didn’t happen. No patience for that right now. So I dehydrated large sheets of a mango-coconut-flax wrap spiced with chili pepper and basil (optional, not necessary). Cut them into circles. Ate all the scraps as chips.
Now all I need is some ice cream… Rob has been encouraging of my ice cream needs to help my sore throat. My Mom advocated for honey-lemon tea. I tried lemon tea (sans honey) and it didn’t work. But ice cream, YES!
I digressed… We did a tour of the nearby grocers recently. Vegan ice cream cannot be found at my ethnic grocer (I knew that), Walmart, Freshco, nor Metro. The Sweet Potato and Fiesta Farms are our sure-fire bets but I know the Mega Loblaws downtown has it too… not sure about regular non-Mega Loblaws. It probably would be considered a frill at No Frills. Who knew vegan ice cream would be so hard to find? Because shouldn’t everyone be eating vegan ice cream with a sore throat and tummy? Dairy is a no-no with a troubled tummy. I should probably learn how to make it, instead (something a bit more beyond my banana soft-serve). 😉
Spicy Mango Wrappers/Chips
Adapted from G0lubka
3 cups mango flesh, chopped
meat of 1 young Thai coconut (I used 1/2 cup frozen (but thawed) young coconut meat)
1/2 cup almonds, soaked overnight and skins removed
3/4 cup ground golden flax seeds
1/2 tsp Aleppo chili flakes
basil leaves, very thinly sliced, optional (~2 tbsp)
1. In a food processor fitted with its S-blade, process the mango, coconut and almonds until smooth. Add flax seeds and blend until smooth.
2. Working quickly, spread mixture onto Teflex-lined dehydrator trays and sprinkle with the chili flakes and basil leaves. You will need to pat them in to integrate it into the batter (otherwise it will become loose and potentially fly away).
3. Dehydrate at 115F for 3-4 hours, until the surface is dry. Carefully flip onto a plastic mesh sheet and peel away the Teflex sheet. Dehydrate for another 30 minutes to dry the other side.
4. At this point, you can cut them up (I use a bowl and cut out circles) and position to make pliable wraps/cones/etc. I found it too difficult to make cones but maybe the timing was off for me. I think I ended up dehydrating until firm, another few hours. Cut into smaller pieces to eat as chips.
Made 10-12 round wraps and lots of chips.