Candied Watermelon
Banana Pancake is a sweet, fluffy breakfast or snack item that has become quite popular in Nepal, especially in tourist areas and urban cafés. While not a traditional Nepali dish, it has been widely embraced in places like Kathmandu, Pokhara, and Lumbini, where it’s often featured on “traveler’s menus” or in mountain teahouses along trekking routes.
30min
Easy
Not spicy
Ingredients
For how many kilos of fruits?
Ingredient 1
Preparation
Preparation for air drying
Peel the mangoes and cut them into thin, even slices about 0.3cm thick. (Make sure all the slices are uniform so they dry evenly).
Place the mangoes on a baking sheet.
Cover your mangoes with an insect net to prevent insects from getting in.
Place the mangoes in a sunny, well-ventilated spot for a few days, depending on the humidity and amount of sunlight. Raise the trays about a meter off the ground to promote air circulation and faster drying. Do not leave them outside overnight, as the evening chill could cause them to absorb moisture again.
They are ready when they are soft, golden and slightly sticky to the touch.
You can use dried mangoes during your hikes or in energy bars, muesli, on pies, muffins, cookies, cakes, salads, etc.
Preparation for drying with a rice cooker
Peel the mangoes and cut them into thin, even slices about 0.3cm thick. (Make sure all the slices are uniform so they dry evenly).
Place the slices on the stainless steel steamer basket.
Place the stainless steel steamer basket inside the rice cooker.
Plug in the rice cooker and leave it on the "Keep Warm" setting. Since mangoes are high in water content, drying can take quite a while: allow 8 to 12 hours for partially dried mangoes, or up to 20 hours for perfectly soft dried mangoes.
You can use dried mangoes during your hikes or in energy bars, muesli, on pies, muffins, cookies, cakes, salads, etc.
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