6 mangoes (Canned mango pulp can also be used)
4 heaped tbsp. sugar
1 large lime


1. Wash and pat dry mangoes. Cut the flesh and make a pulp out of them in your food processor. Now strain it on a strainer and remove the fibers to get the smooth pulp. If you are using canned mango pulps you can skip this step.

2. To give a sweet and sour taste added 4 heaped tbsp. sugar and juice of one large lime. The quantities of these two will therefore very depending on the sweet and sourness of the mangoes you use. Stir in well and blend them in properly.

3. Line two cookie sheet with parchment paper and spread the mango pulp evenly with a spatula. Don’t make it too thin or too thick otherwise either it will become very crispy like papad or it will not dry properly in the oven.

4. Turn your oven on the lowest setting (mine goes to 170) and place the cookie sheets in the oven. The door open to keep the oven cooler than 170 and for a better air circulation. Depending on how thick you have spread the puree it may take anywhere from 4-7 hours to dehydrate in your oven.

5. When you touch the upper layer of the spread if it feels rubbery and if the layer comes off from the parchment paper easily that means it is done. Turn off the oven and let it rest in the warm oven overnight. don’t forget to keep the oven door half opened for better air circulation.

6. Now remove the mango layers from the parchment paper and cut them into equal portions of your choice. Roll and tie them with ribbon.

Data Source: www.bongcook.com