Mango Fruit Leather [Homemade Mango Fruit Roll-Ups!]

A plate of bright orange homemade mango fruit leather.

5 from 1 vote

Mango Fruit Leather [Homemade Mango Fruit Roll-Ups!]

This Homemade Mango Fruit Leather is the EASIEST fruit leather recipe you'll ever see. You only need one ingredient, & about 5 minutes effort!

Prep Time5

Cook Time6

Total Time6 5

Course: Snack

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: Servings

Calories: 69kcal

Equipment

Food Dehydrator
Rimmed Silicone Dehydrator Trays

Ingredients

1 can Mango Pulp 850 grams, See post for full details
Salt Optional
Citric Acid Optional

Instructions

Flavour the Mango, Optional:

If flavouring your fruit leather, dump the can of mango pulp into a medium mixing bowl.
If you want a salty mango fruit leather, add a little salt to taste. For a sour mango fruit leather, add a little citric acid to taste.
In either case, mix it really well and go a bit easy on the amount you use - remember, the saltiness/sourness will concentrate as the mango dries.

Make your Mango Fruit Leather:

Divide your mango pulp - either straight from the can, or after seasoning - between silicone dehydrator trays. Ours are about 11 x 10", and we used 3, perfectly.
Use an offset spatula to spread the mixture to an even thickness on each tray.
Dehydrate at 135 F for 6 hours.
At 6 hours, check your mango fruit leather. It should pull up from the silicone relatively easily, and be soft without being sticky. If it’s not dried yet, put it back in the food dehydrator until it is.
Once you’re happy with the dryness, remove the pans from the food dehydrator and allow to cool to room temperature.
Use a pizza wheel or sharp knife to cut the mango fruit leather into strips, then store in an airtight container - see notes on how to condition it.

Notes

Condition the Mango Fruit Leather:

Keep an eye on the fruit leather for the first 3 days or so.

If you see any evidence of residual moisture in that time frame - droplets on the bag, etc - return the mango leather to the dehydrator and let it dry a bit more.

If at any point you see any evidence of mold, throw the batch out.

Once you’re sure the mango fruit leather is fully dry and moisture isn’t coming out, transfer them to an airtight container for longer term storage. We like to stick each one to a square of parchment and roll them up.

Nutrition