On medium, blend together your mangos, coconut meat, and ginger, until everything is completely smooth.

Pour mixture into a bowl and stir in fresh mint.

Evenly spread mango mint mixture onto a nonstick 15 x 15 inch pan, as if you were spreading out dough.

Place in dehydrator. Dehydrate at 105 degrees for approximately 8 hours until your mango wrap is dried but still flexible.

If you don’t have a dehydrator, place into your oven at 200 degrees, leaving the oven door open. Cook for approximately 6 hours until mango wrap is dry but still flexible.

While mango wrap is dehydrating, assemble your wrap ingredients.

Cut the mango mint liner down the middle to make two wraps.

Peel off each of the mango mint liners to assemble your wraps.

Place ½ of your sprouts, avocado, carrots, and cucumber on each wrap.

Roll it up and enjoy!