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Mango Cones with a Green Papaya Salad by Golubka

Posted in Salads on 2010-11-05
Mango Cones with a Green Papaya Salad by Golubka
Difficulty 5 minutes Serves 3-5
This food creation is healthy as it is beautiful. A delicious raw, vegan mango cone filled with a green papaya salad has tropical paradise all over it.


Mango Cones
3 cups mango flesh - chopped
meat of 1 young Thai coconut
1/2 cup almonds - soaked overnight, skins removed
3/4 cup golden flax seeds - finely ground
2-3 red chili peppers - finely chopped
Thai basil leaves

Mango-Chili Salad
1 medium green papaya OR 2 green mangoes - peeled and thinly julienned
2 teaspoons sea salt
4 large ripe mangoes - 3 peeled and cut into thin strips, 1 peeled and chopped roughly
1 handful Thai basil leaves - cut thinly
1 small red chili - seeded and roughly chopped
2 tablespoons lime juice

Candied Brazil Nuts
1 cup Brazil or other nuts - soaked for 1 hour and sliced
agave nectar - just enough to cover the nuts
pinch of salt


Mango Cones

      In a food processor, puree the mango, coconut and almonds. Add the flax seeds and blend until smooth.
      Spread the mixture on Teflex-lined dehydrator trays and sprinkle with the chopped chili peppers and small Thai basil leaves. With wet hands, pat them lightly to embed the chili and basil into the mass.
      Dehydrate at 115F for 3-4 hours, or until the surface becomes dry and the underside can be easily separated from the Teflex sheet.
      Flip the cracker and peel the Teflex sheet away.
      Providing that your tray is 15"x 15", cut the cracker two times horizontally and once vertically to make six equal rectangular parts.
      Place the sheets into the dehydrator without the Teflex for another 30 minutes, or until dry but still pliable.
      Roll each sheet into a cone, using a little bit of water to "glue" it together.
      Line each cone with parchment paper and place them inside one another, forming 4-5 cone stacks. We made a cone out of hard bristol paper and put it into each stack to ensure that the cones hold their shape.
      Put the stacks on the bottom of the dehydrator, and dehydrate until completely dry and crispy. Keep refrigerated in air-tight containers.

Mango-Chili Salad

      In a mixing bowl, toss the julienned green papaya or mango with salt. Let sit for 30 minutes.
      Mix in the 3 striped mangoes and basil.
      To make the dressing, blend the flesh of the 1 roughly chopped mango with the red chili and lime juice in a high-speed blender.
      Season with salt to taste.

Candied Brazil Nuts

      Mix all the ingredients thoroughly.
      Spread the nuts on a Teflex-lined dehydrator tray, and dehydrate at 115F for 24-48 hours.
      Keep refrigerated.
      Sprinkle on the salad when serving.