This sweet & spicy raw/vegan wrap is super easy and perfect for Asian or Latin American dishes.

Spicy Mango Cilantro Wraps
James Sant
Yield: 12 round wraps (or 2 full 14” sheets)

2 cups chopped fresh mangoes
1 cup fresh coconut cream
1 Fresno chili, seeded & diced
⅛ teaspoon salt

¼ cup cilantro. minced

1. Place the mangoes, coconut cream, cayenne, and salt in a high-performance blender, process until smooth.
2. Stir in the cilantro and Fresno chili by hand.
3. Spread the mixture on a non-stick sheet. You can spread 1 ½ cups to fill a 14” square dehydrator sheet, or shape into rounds wraps (about ¼ cup for each).
4. and dehydrate at 135°F for 35 minutes, then drop to 115°F and continue for 3 hours. Check for any wet spots and go a little longer if needed.

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The frozen young Thai coconut meat: https://zumavalley.com
Henkel cleaver: https://www.spotix.com/henckels-inter...
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