Go Back
Mango bar tied to rolls

Mango bar

Mango pulp spread to a thin layer and sun-dried. Cut it to bars, roll it and Enjoy! On a cloudy day bake it at low temperature
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Resting time - cool down 15 minutes
Total Time 2 hours 30 minutes
Servings: 6
Course: Snack
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 300 gm mangoes pulp

Equipment

  • 1 Blender
  • oven optional

Method
 

  1. Preheat the oven to 110°C / 230°F. Line a baking tray (i have used a 10"x12" tray) with parchment paper.
  2. Peel the skin and remove the seed from the mangoes. Scoop the flesh into a blender.
  3. Blend it into a smooth paste and DO NOT use water.
  4. Pour this into the prepared tray. Spread it evenly (3mm thick) and bake it for 1.5 hours or 2 hours till the pulp has set.
  5. When you touch the pulp it shouldn't stick to your fingers.
  6. Turn the tray once in between to make sure it dehydrates evenly.
  7. Remove and leave it out till it completely cools down, for about 2 hours.
  8. The edges might seem crisp when you take it out of the oven. But after couple of hours it will soften.
  9. Please control the urge to peel it. The paper will peel off easily only when it is completely cooled.
  10. Cut them into strips, roll them and store in an airtight bottle.
  11. Peel and eat....
On a Sunny Day Instructions:
  1. Keep the tray in hot sun(Mostly around 10 1m to 3pm).It might take 1 or 2 days to dry.
  2. Be sure there is no shade falling on your tray.

Notes

The edges might seem crisp when you take it out of the oven. But after couple of hours it will soften.
If your mangoes are not very sweet you add  half cup sugar and boil in a pan for 10 mins to dissolve the sugar and then spread in a pan and follow the above procedure.