Mango Fruit Roll-Ups
Mango Fruit Roll-Ups
Ingredients
- 2 cups mango, chopped
- 1 tablespoon lemon juice
Instructions
- 1
Add the chopped mango to a food processor. Blend until a completely smooth puree is formed. There should be no lumps.
⏱️ 2 min
- 2
Pour the smooth mango puree into a medium saucepan. Add the lemon juice and stir to combine.
⏱️ 1 min
- 3
Place the saucepan over medium-low heat and simmer for 15 to 20 minutes, stirring occasionally with a spatula, until the mixture has thickened significantly. It should coat the back of a spoon.
⏱️ 20 min
- 4
Preheat your oven to 170°F. Line a large baking sheet with parchment paper, ensuring the paper extends slightly beyond the edges of the sheet.
⏱️ 2 min•🌡️ 170
- 5
Pour the thickened mango mixture onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer across the parchment paper. Aim for a thickness of about 1/8 inch.
⏱️ 5 min
- 6
Carefully transfer the baking sheet to the preheated oven. Bake for 3 to 4 hours, or until the mango layer is no longer sticky to the touch and feels leathery. The exact time will depend on the thickness of your layer and your oven.
⏱️ 240 min•🌡️ 170
- 7
Once baked, remove the baking sheet from the oven and let the mango leather cool completely on the sheet. This will make it easier to peel.
⏱️ 10 min
- 8
Once cooled, gently peel the mango leather off the parchment paper. Place it on a clean cutting surface. Using kitchen scissors or a sharp knife, cut the mango leather into strips, approximately 1 inch wide and 6-8 inches long.
⏱️ 5 min
- 9
Roll up each strip tightly to form the fruit roll-ups. Store them in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Fruit Roll-Ups
- 2 cups mango, chopped
- 1 tablespoon lemon juice
Instructions
- 1
Add the chopped mango to a food processor. Blend until a completely smooth puree is formed. There should be no lumps.
⏱️ 2 min - 2
Pour the smooth mango puree into a medium saucepan. Add the lemon juice and stir to combine.
⏱️ 1 min - 3
Place the saucepan over medium-low heat and simmer for 15 to 20 minutes, stirring occasionally with a spatula, until the mixture has thickened significantly. It should coat the back of a spoon.
⏱️ 20 min - 4
Preheat your oven to 170°F. Line a large baking sheet with parchment paper, ensuring the paper extends slightly beyond the edges of the sheet.
⏱️ 2 min•🌡️ 170 - 5
Pour the thickened mango mixture onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer across the parchment paper. Aim for a thickness of about 1/8 inch.
⏱️ 5 min - 6
Carefully transfer the baking sheet to the preheated oven. Bake for 3 to 4 hours, or until the mango layer is no longer sticky to the touch and feels leathery. The exact time will depend on the thickness of your layer and your oven.
⏱️ 240 min•🌡️ 170 - 7
Once baked, remove the baking sheet from the oven and let the mango leather cool completely on the sheet. This will make it easier to peel.
⏱️ 10 min - 8
Once cooled, gently peel the mango leather off the parchment paper. Place it on a clean cutting surface. Using kitchen scissors or a sharp knife, cut the mango leather into strips, approximately 1 inch wide and 6-8 inches long.
⏱️ 5 min - 9
Roll up each strip tightly to form the fruit roll-ups. Store them in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
⏱️ 5 min