fruitsinfo-adminIngredients
- 2 cups (300 grams) peeled and diced mango (about 1 medium mango)
- 1 tablespoon (12 milliliters) cooking oil
- 1 1/4 teaspoons (6 grams) sugar
- 1 1/2 teaspoons (3 grams) minced red Thai chili or red jalapeno
Preparation:
On a baking sheet that is rimmed, place an 11-by-17-inch nonstick silicone mat. Preheat a food dehydrator to 150 F, or you can also set your oven to prepare this dish, however ensure that it is at its low heat.
With the help of a blender, mix all ingredients, and then pulverize until carefully blended, for at least 30 seconds. The prepared puree should be poured on to the mat, then with a spatula spread it evenly, making use of a flat utensil is highly recommended. Ensure that it is 1/16 inch thick. In view of the fact that, the puree will become a custard-like gel if it site too long in the blender, as soon as you are done with it, transfer immediately to the mat. In case of becoming a gel, put it into the blender and blend until it becomes a fluid such that you can stretch it easily across the mat.
Place the baking sheet in the dehydrator or oven and dry waiting leathery and tawdry to the touch. Give it a drying time of 1-1/2 to 2 hours. Nevertheless, the drying time may show a discrepancy based on the thickness and wetness of the puree layer together with other factors like the temperature of the chamber, and the dampness of the air.
As a final point, remove it from the mat and the leather covering it softly. Make use of scissors to trim it to individual serving sizes. In order to ensure that the leather stays on for a long period of time, roll the pieces in a wax paper independently and then plastic wrap it, by this way you can help them for a long shelf life.