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The Herbal Chef: Mango Fruit Roll-Up

The Herbal Chef: Mango Fruit Roll-Up

Fruit roll-ups, or leathers, likely originated in the Middle East, which is one of the first regions to discover that fresh fruit could be dried and preserved. Pot Pie host Chris Sayegh, a.k.a. The Herbal Chef, shows he knows how to roll more than just joints with this infused fruit roll-up recipe.

200g         Mango Puree
35g           Egg Whites
2.35g        Xanthan Gum

Method:

Whisk egg whites until mixed and just starting to froth. To infuse, add the cannabis oil into the egg-white mixture so that the whole fruit roll-up has between 10mg and 20mg total (approximately .25mg of 30-percent THC oil, slightly less for people who prefer a lighter dose). Add in the puree and fold with a spatula. Add the xanthan gum and hand blend in until everything is completely homogenized. Pour contents out onto a silpat or parchment paper in a baking pan.

Cook:

Dehydrate at 135°F.

This is a very simple recipe that you can substitute for any fruit puree. If you like your fruit leather a bit sweeter, I would add honey, agave or a thick sugar syrup (2:1 ratio recommended; simple syrup not recommended). This is especially good for fruits that are past their prime stage of natural consumption. It will help you save some money with the added benefit of more snacks!

For those who do not have a dehydrator, you can do this in a very low temperature oven and keep an eye on it so that it doesn’t dry out too quickly.

Follow the Herbal Chef on Instagram here.

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