20 minutes
preparation
6 hours
baking
0 minutes
resting time
You will need;
Oven with convection function or dehydrator, food blender, baking paper
Ingredients for the mango fruit leather
For 12 servings, 1 serving = 1 fruit leather (0 g of sugar)
500 g mango, frozen
Optional:
juice of half a lemon
Preparation
Step 1:
Defrost the fruit. Preheat oven to 80 degrees convection.
Place the fruit in a food blender and mix until smooth.
Step 2:
Spread the mixture approx. 0.5 – 1 cm thick on a baking tray lined with baking paper and leave to dry in the oven at 80 degrees for approx. 5-6 hours. Open the oven briefly from time to time to let the moisture escape.
It is better to set the temperature a little lower than too hot because at temperatures above 90 degrees, the mango fruit leather becomes hard and can break.
If a dehydrator with a lower temperature (about 42 degrees) is used, the time must be increased to 8 to 12 hours.
Step 3:
Carefully test with a finger whether the surface is already dry. If not, let dry for another 30 – 60 minutes.
When the drying is finished, allow the mango fruit leather to cool and cut into strips with the baking paper.
Roll up strips and serve.
When rolling up the fruit leather, do not remove the baking paper, this way the strips will not stick together when stored. The mango fruit leather is easier to roll if you keep it covered for a day.
The mango fruit leather can be kept for several months if well sealed.