A few hours before preparation, chop the dried mango slices and soak them in the still mineral water.
Later, put them in a wide bowl and mix them with the chestnut flour and the chufas nuts until they form a thin dough.
With a teaspoon, place small heaps on the Obladen mold and on a baking sheet.
Bake at 160 °C convection oven for about 15 min.
Savoury variation:
Instead of dried fruit, you can also use fresh vegetables cut into small pieces. E.g. red zucchini, peppers, onions, etc., tasty with any fresh leaf salad.
Tip: The flesh of young, small zucchini is much more tender than that of larger.
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