- 4 ounces dried Mango
- 2 ounces chopped almonds
- 1 tablespoon Sesame seeds
- 2 ounces ground almonds
- 4 ounces Oatmeal
- 2 tablespoons Butter (about 30 grams)
- 2 ounces Raw cane sugar
- 4 ounces Honey
- 1 teaspoon Orange juice
Finely chop the dried mango.
Toast the chopped almonds and sesame seeds in a dry pan until light brown.
Mix together the mango, chopped and ground almonds, sesame seeds and oats in a bowl.
Melt the butter in a skillet. Add the sugar, honey and orange juice and bring to a boil while stirring.
Cook over medium heat, stirring, until mixture is smooth and golden, about 2 minutes.
Remove the skillet from the heat. Stir in the mango mixture and mix until well combined.
Transfer batter to a parchment paper-lined baking sheet, cover with plastic wrap and roll out about 1.5 cm thick (approximately 1/2 inch). Remove plastic wrap and allow to cool for about 20 minutes.
Turn out mango-almond block onto a cutting board and cut into about 30 squares. Let dry on board overnight before serving.