I recently posted recipes for Raspberry Peach Fruit Leather and Banana Fruit Leather on The Type A Housewife. A lot of my readers were surprised that it’s possible to make fruit leather without a dehydrator. Well, not only is it possible, but it’s easy! And fun!
This time, instead of raspberries and peaches, I used champagne mangoes, which were on sale for $1 at Whole Foods. And rather than making fruit leather, I made this a little bit thinner for homemade fruit roll-ups. As you might guess from the name, they’re easy to roll-up, cut into shapes, or even use decoratively in bento lunches or as a garnish. The possibilities are endless!
Of course, the most obvious reason to make your own fruit roll-ups is because the ingredients of this mango fruit roll-up recipe are simple: mangoes, a little bit of cooking spray, and honey or agave nectar if needed. For the sake of comparison, here are the ingredients of store bought strawberry fruit roll-ups:
Pears From Concentrate, Corn Syrup, Dried Corn Syrup, Sugar, Partially Hydrogenated Cottonseed Oil, Citric Acid, Sodium Citrate, Acetylated Mono And Diglycerides, Pectin, Malic Acid, Natural Flavor, Vitamin C (Ascorbic Acid), Color (Red 40, Yellows 5 % 6, Blue 1).
Um yeah. I think I know which ones I’m choosing.
- 3 mangoes, peeled, pitted, and chopped
- honey or agave nectar to taste (if the mangoes you’re using are sweet, you can omit the sweetener altogether)
- cooking spray
- Preheat oven to 175 degrees. Coat a rimmed baking sheet with cooking spray.
- Combine mango pieces and honey or agave nectar (if using) in a blender or food processor. Process until smooth.
- Pour fruit mixture onto baking sheet and spread evenly–it’s really important that the mango is an even layer, otherwise some parts will be crispy and others will be uncooked. Cook for 4-5 hours or until fruit is pliable, but not wet. Use a pizza cutter to cut into strips or kitchen scissors to cut into shapes. To store, wrap in parchment paper and seal in a zip-top bag.