400 gr mango puree (Boiron)
55 gr Trea
66 gr Isom
14 gr Glu30
1. Mix the pulp with Isom, Trea y Glu30 in a narrow saucepan. Blend to integrate
2. Heat up the mixture to 90ºC (194ºF) and blend again for 4 minutes.
3. Strain it through a fine sieve and put it in an hermetic container in the refrigerator
4. Lay it out really thin on to a teflon sheet with the help of a  Krokanter, to achieve the desired shape.
5. Dehydrate in the Excalibur o DryCook a 60ºC (140ºF) for 8 h or until it is completely dry.
6. Keep in a hermetically sealed container with two doses of Silcabag to protect it from humidity.