.jpg&w=3840&q=75)
4 Serves
82 Mins
Peel and slice the fresh mango into uniform quarter-inch strips using a sharp knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
206 mg / 4,700 mgSodium
292 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Arrange the mango slices on a baking sheet lined with parchment paper, ensuring they do not overlap.
Lightly brush the mango slices with a tiny amount of oil to prevent sticking, then sprinkle with a pinch of salt and black pepper for a savory-sweet balance.
Place the baking sheet in the oven at a very low temperature (around 66°C) and dehydrate for 60 minutes until the mango is chewy and pliable.
25
g95
g20
g
Yemeni
