Back to Recipes

Mango Mint Wraps

Prep Time

---

Cook Time

---

Servings

---

Recipe submitted by Kimberly Snyder (Solluna)

Ingredients

2 large ripe mangos, or 3 small Honey mangos
2 -inch fresh ginger
2 cups young coconut meat, chopped finely
2 handfuls of fresh mint
1 cup fresh alfalfa sprouts
1 ripe avocado, diced
1 cup shredded carrots
1 large cucumber, finely chopped

Results will show the 20 closest retailers to the zip code or city entered. For results closest to where you live we recommend using your zip code.

Instructions

On medium, blend together your mangos, coconut meat, and ginger, until everything is completely smooth.
Pour mixture into a bowl and stir in fresh mint.
Evenly spread mango mint mixture onto a nonstick 15 x 15 inch pan, as if you were spreading out dough.
Place in dehydrator. Dehydrate at 105 degrees for approximately 8 hours until your mango wrap is dried but still flexible.
If you don’t have a dehydrator, place into your oven at 200 degrees, leaving the oven door open. Cook for approximately 6 hours until mango wrap is dry but still flexible.
While mango wrap is dehydrating, assemble your wrap ingredients.
Cut the mango mint liner down the middle to make two wraps.
Peel off each of the mango mint liners to assemble your wraps.
Place ½ of your sprouts, avocado, carrots, and cucumber on each wrap.
Roll it up and enjoy!

Categories: Lunch & Dinner