mango and ginger almond trail mix

  • 1 cup (150g) dried mango, sliced
  • ¼ cup (45g) linseeds (flaxseeds)
  • 1½ cups (240g) almonds
  • 1½ tablespoons finely grated ginger
  • ½ teaspoon ground cardamom
  • ¾ cup (180ml) mango nectar
  • 1 cup (50g) flaked coconut
  1. Preheat oven to 160°C (325°F). Place the mango, linseeds, almonds, ginger, cardamom and ½ cup of the mango nectar in 
a bowl and stir to combine. Place on a large baking tray and cook, stirring halfway, for 30 minutes. 
  2. Place the coconut and remaining mango nectar in a bowl and stir to combine. Evenly spread the coconut mixture over the almond mixture and cook for a further 
8 minutes or until golden and crisp. Set aside to cool completely. Makes 4 cups.

NOTE: This trail mix will keep in an airtight container for up to 2 weeks.

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