This was so simple and pretty easy and was THE BEST raw wrap I've ever had. Even my hubby loved it and he hates anything that comes from the dehydrator! (#hashtaghubbyapproved). I lined my wraps with my turmeric sauce and julienned cucumber and carrot, sliced green onions, fresh lettuce, and a couple slices of avocado.

Raw Mango Coconut Basil Wraps [Vegan,Gluten-Free]

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  • 1 juicy mango
  • 1 cup young coconut meat
  • handful fresh basil


  1. Add the mango to your high-speed blender.
  2. Take your coconut meat and chop it up finely (this helps the blender) and add to the blender.
  3. Blend on low to incorporate the ingredients.
  4. Increase the speed and use your tamper to push the ingredients down.
  5. Blend on high until everything is completely smooth. Pour into a bowl.
  6. Cut your fresh basil chiffonade style and add to the mango-coconut mixture.
  7. Stir everything together and then spread onto a Teflex sheet for the dehydrator.
  8. Dehydrate at 105 degrees until dried but still flexible.
  9. Peel off the liner and use as a wrap!

Nutritional Information

Per Serving: Calories: 193 | Carbs: 24 g | Fat: 14 g | Protein: 2 g | Sodium: 11 mg | Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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