INGREDIENTS
*4-5 Champagne Mangos
DIRECTIONS
Start off by lining the cookie sheet with parchment paper. Pre-heat your oven to 175 degrees F.
Dice the mangos, then puree in food processor. Pour puree onto the tray & spread evenly. About 1/8 inch thick. Bake for 3-4 hours depending on your oven. You might want to bake closer to 3 hours though since my batch was a little too crispy.
Once it's done, place a 2nd sheet of parchment paper on top, press down, flip, & remove original parchment paper. Cut into strips, roll, & secure with tape.
Start off by lining the cookie sheet with parchment paper. Pre-heat your oven to 175 degrees F.
Dice the mangos, then puree in food processor. Pour puree onto the tray & spread evenly. About 1/8 inch thick. Bake for 3-4 hours depending on your oven. You might want to bake closer to 3 hours though since my batch was a little too crispy.
Once it's done, place a 2nd sheet of parchment paper on top, press down, flip, & remove original parchment paper. Cut into strips, roll, & secure with tape.
ENJOY!
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