I am in love with this mango wrap. It’s satisfyingly chewy and a delicious raw alternative to a tortilla or pitta wrap.

The combination of mango with spring onions, fresh coriander leaves and mint gives a nod towards the freshness of Thai inspired salads.  Scatter a little fresh chilli over if you want to heat it up.

Try them filled with any filling you wish. I like to fill it with shredded crisp romaine with batons of cucumber, carrot and spring onion dressed a drizzle of almond butter and tamarind dressing.  

You can make a batch for the week ahead as these keep well for at least a week if kept in plastic wrap or a sealed container.

INGREDIENTS

Makes 2 small circular wraps or 1 large one

1 x 400g bag frozen mango defrosted, or 3 ripe mangoes, diced
a squeeze of fresh lime juice
a pinch fine sea salt
2 spring onions, finely chopped
2 tablespoons fresh coriander (cilantro) leaves, chiffonade
1 tablespoon fresh mint, chiffonade

METHOD

In a blender, whizz the diced mango with the lime juice and salt until it becomes a smooth puree. Spread into a circle – approximately 10 inches across, or two small ones - on a teflex sheet . Dehydrate for 6 hours – or until it peels away from the teflex sheet cleanly.