Level up your homemade snack game with these oven-dried mango-strawberry fruit rolls. They’re as lovely and vibrant as they are tasty.
- 1 large ripe mango, peeled and chopped (about 2 cups)
- 6 ounces fresh strawberries, hulled and stemmed
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar (or sub honey or agave syrup)
- Preheat the oven to its lowest setting, preferably somewhere between 150 and 170°F. Line a rimmed half baking sheet (18 by 13 inches) with a silicone mat or parchment paper.
- In a food processor, pulse the mango until it’s smooth and then transfer the puree to a bowl. Add the strawberries, vanilla, and sugar to the food processor, and blend until liquefied.
- Dollop spoonfuls of the mango and strawberry purees on the prepared pan, alternating them across the surface. With a small offset spatula, spread and swirl them to form one thin, even layer about 1/8 inch thick with no holes.
- Bake until the consistency of the mixture is still slightly tacky, but not overly sticky or wet, for about 5-6 hours. Remove from the oven. Cool to room temperature on the baking sheet.
- Lay a piece of wax paper on top of the fruit roll, then carefully flip it over so the roll is now stuck to the wax paper. Peel off the parchment paper or silicone mat. Using scissors, cut the fruit and paper (together) into whatever size strips you desire, and roll them up paper-side out.
- Store in a sealed container in the fridge for up to 1 week.
- Category: Fruit
- Method: Baking
- Cuisine: Snacks
Keywords: strawberry, mango, fruit, roll up, snack