Mango fruit leather / Fruit pulp drying using oven

Mango fruit leather : Ripe fruit pulp dried to perfection and rolled to eat anytime you think of nibbling mango. It’s a perfect natural fruit snack with no added preservatives no added sugar.

Making mango fruit leather at home is surprisingly simple and incredibly rewarding. With minimal ingredients and a basic oven, you can whip up a batch of healthy, fruity snacks that the whole family will love. It's a great way to celebrate mango season and keep the flavors going all year round.

Homemade Mango Fruit Leather – Easy Oven-Dried Fruit Pulp Snack

When mangoes are in season, there's no better way to preserve their juicy sweetness than by making mango fruit leather at home. Also known as aam papad or mango roll-ups, this chewy, naturally sweet snack is a great way to use overripe mangoes and avoid waste. Plus, with just a few ingredients and a regular oven, you can make this healthy treat right in your kitchen—no dehydrator required! Unique and ancient way of preserving fruits in room temperature.

These fruit leathers, if dried properly it can be stored for a very long time in airtight containers.

Why You’ll Love This Recipe:

Summers are meant to be enjoyed and mangoes coming in during this time are flavor bombs that you need to store in some form for after the peak season to enjoy.

• Naturally sweet and nutritious NO preservatives or artificial colors or sweeteners
• Great for lunchboxes, travel, and snacking- Kid-friendly and perfect for school lunchboxes
• No refined sugar or additives
• Preserves seasonal mangoes
• Rich in fiber, vitamins A & C, and antioxidants
• Can be made with other fruits like strawberries,blueberries or peaches
• Alphonso or Banganapalli recommended for natural sweetness)
• A fun project to do with kids and zero-waste recipe for overripe mangoes

Summer memories:

I am not done with mangoes this season, for that matter will I ever get tired of eating mangoes asks my daughter. True, the craving is sometimes beyond words.

A decade ago, one summer daughty and I were at our relative's country house on a vacation . A place tucked far away from the din and bustle of the city. Not one roof or prying eyes of neighbors obstructing the view, once the gate is crossed there were trees, trees and more trees, fields and a pond. Inside the house awaits the most beloved pleasing aunty, maids sweeping and mopping the whole place two times a day and every piece of laundry washed immediately after one changed. The only noise that disrupts would be perhaps from occasional coconuts falling and that too arrived in glasses as fresh coconut water....overall a beautiful calm and serene place for one to relax and write a poetry.

               Aunty lovingly called all of us 'kutty' (small child) inspite of how old, paunch bellied or bald some of us were 🙂 She ensured we were comfortable and her only rule was - no rules. I enjoyed every bit of staying with them. While all the kids there were busy over feeding the fish with fish feed, plucking flowers from the garden and putting flowers arrangement on the doorway, I was trying every variety of mango from their orchards.The glutton in me simply could not resist the hospitality . I was in a mango induced coma after two days and then my body gave up on me. By the time we reached back home the stomach completely cleansed off, of all impurities my body would have accumulated in years 🙂 ..While the fish did not survive the over eating trauma I did. My husband had his classic grin on his face to greet . He summed it up for me "a vacation well spent!"

Mango fruit leather

Mango fruit leather : Ripe fruit pulp dried to perfection and rolled to eat anytime you think of nibbling mango.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Course Appetizer

Cuisine Indian

Servings 4

Calories

Ingredients

  

• Ripe Mangoes - 2 Alphonso or Banganapalli recommended for natural sweetness)
• Honey - 1/4 cup
• Lime juice - 1 tbsp

Instructions

 

• Puree the mango pulp in really smooth consistency in a blender and add honey and lime juice.Mix well.
• On a baking sheet lined with parchment paper spread the puree evenly with a rubber spatula .Use one more baking sheet if the mangoes are large and u have excess.Then spread a layer, should be neither thick nor thin.
• Preheat oven to 140 F or lower if possible and keep the baking tray on the top rack. You may have to switch off oven in between if u feel it is drying too fast. (The original recipe says it takes 7-8 hours for me it took only 2 hours ( even though I kept settings at lowest the oven was over heating.)
• The intention is to dry the pulp for few hours until it is not sticky anymore but still flexible.
• Peel off the parchment paper cut the leather into pieces.Roll the fruit leather into rolls  in fresh parchment and store.I mean ..enjoy!
• Use pinking shears for fun edges.

Notes

The use of oven speeds up the process but if its too hot outside to switch on the oven then go for the traditional technique of air drying it may take 2-3 days. Make sure to keep it on the counter slightly covered so it doesn't collect dust. Direct sun drying is not recommended its better to dry in shade.

Keyword aam papad, fruit preserve, Mango fruit leather

Variations to Try :

• Tropical Twist: Add pineapple or passion fruit to the mango pulp.
• Spicy Kick: Sprinkle a dash of chili powder or chaat masala before drying or Tahin if you like
• Herbal Note: Blend in a few mint leaves for a refreshing flavor. Add small bits to a fresh fruit salad for texture and bite.

Storage Tips

Store your homemade mango fruit leather in an airtight container or zip-lock bag. It stays fresh for up to 2 weeks at room temperature or 2-3 month in the fridge.

Other ripe mango recipes I posted recently : Sweet Mango Chutney ,  Mango Lassi

Recipe courtesy : here

Hope you liked it.
Meena