Recipes for Dried Mango

Ingredients

• 1 cup expired dried mangoes (soaked in hot water for 10 minutes)
• 1 cup rolled oats
• 1/2 cup shredded coconut
• 1/4 cup honey
• 1/4 cup almond butter
• 1/4 teaspoon vanilla extract

Instructions

1. In a food processor, blend the soaked dried mangoes until smooth.
2. Add the rolled oats, shredded coconut, honey, almond butter, and vanilla extract to the food processor. Pulse until well combined.
3. Using your hands, shape the mixture into small balls.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store the Mango Energy Balls in an airtight container in the refrigerator for up to 1 week.

Ingredients

• 1 cup slightly expired dried mangoes
• 1 banana
• 1 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon honey

Instructions

1. Soak the dried mangoes in warm water for 10 minutes to soften them.
2. In a blender, combine the soaked mangoes, banana, almond milk, chia seeds, and honey.
3. Blend until smooth and creamy.
4. Pour into glasses and serve chilled.

Ingredients

• 1 cup expired dried mangoes (soaked in hot water for 10 minutes)
• 1 cup coconut milk
• 2 tablespoons chia seeds
• 1 tablespoon honey or maple syrup (optional)
• Fresh mango slices and shredded coconut for topping

Instructions

1. In a blender, blend the soaked dried mangoes and coconut milk until smooth.
2. Pour the mango mixture into a bowl and stir in the chia seeds.
3. Let the mixture sit for 5 minutes, then stir again to prevent clumping of the chia seeds.
4. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
5. Before serving, stir the pudding and adjust sweetness with honey or maple syrup if desired.
6. Divide the Mango Chia Pudding into serving bowls and top with fresh mango slices and shredded coconut.
7. Serve chilled.

Ingredients

• 200g dried mangoes
• 1 onion
• 3 cloves of garlic
• 1 thumb-sized piece of ginger
• 2 tomatoes
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 400ml coconut milk
• 200ml vegetable broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Soak the dried mangoes in warm water for 30 minutes, then drain and chop them into bite-sized pieces.
2. In a blender, blend the onion, garlic, ginger, and tomatoes until smooth.
3. Heat the vegetable oil in a large pot over medium heat. Add the blended mixture and cook for 5 minutes, stirring occasionally.
4. Add the curry powder, turmeric, cumin, coriander, and chili powder to the pot. Cook for another 2 minutes to toast the spices.
5. Add the chopped dried mangoes, coconut milk, and vegetable broth to the pot. Stir well and season with salt and pepper.
6. Bring the curry to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally.
7. Serve the Mango Curry over steamed rice or with naan bread. Enjoy!