1. Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper. 2. Puree the mango in a food processor or blender until smooth. 3. Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it's about 1/8-inch thick. 4. Bake the purée for 3 to 4 hours. (See Note) The fruit roll-ups are done when the purée is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried. 5. Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips. 6. Note: 7. The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens. 8. The fruit roll-ups will last for up to 1 week when stored in an air-tight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
