Mango fruit leather

Print Pin

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

Course Appetizer

Cuisine Indian

Prep Time 10

Cook Time 2

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.