If it really is true that “you are what you eat,” then from the ages of 6 to 13, I was a walking, talking fruit snack. I was a Gushers crusher. A String Thing enthusiast. A Fruit by the Foot fanatic. (Shout-out to my fellow children of the 90s.)
The truth is, my enduring passion for all things fruity and chewy is a well-documented love story. But now that I’m old wise enough to understand the mile-long ingredient lists that accompany such snacks, I’ve resorted to getting my fruit snack fix the DIY way with a recipe for Healthy Homemade Mango Fruit Roll-Ups.
Sound challenging? Tune in to my video above to see just how easy it is to go from fresh fruit to fruit roll-ups.
These bright yellow beauties are 100% fruit, which means there’s no added sugar and no ingredients I can’t pronounce without phonetically sounding them out. There’s also no dehydrator required. So essentially, if you’ve got mangoes and an oven, you’ve got healthy homemade fruit roll-ups, which are the ultimate back-to-school snack for fruit leather lovers of all ages.
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Ingredients
- 4 cups diced ripe mango (from about 3 large mangoes)
Instructions
- Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.
- Puree the mango in a food processor or blender until smooth.
- Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it's about 1/8-inch thick.
- Bake the purée for 3 to 4 hours. (See Kelly's Notes.) The fruit roll-ups are done when the purée is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
- Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips.
Kelly's Notes:
- The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
- The fruit roll-ups will last for up to 1 week when stored in an air-tight container.
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Recipe by Kelly Senyei of Just a Taste.
Hi Kelly,
This is a great recipe. Can I use canned mango pulp instead of fresh mangoes? It’s just puréed mangoes nothing else is added in the canned one.
That should work!
Hi, I wonder about using frozen mango? When it defrosts, I imagine the moisture content will be significantly more than fresh. I just bake it longer, yes? My other question is if you’ve had success freezing the finished product. Thank you.
Hi Brooklyn! You’d want to avoid any excess moisture. So I’d thaw it first, pat it dry, then continue with the recipe. And I wouldn’t recommend freezing them. :)
Hi, does this recipe really just have mango and no other ingredients if so can you tell me because I was shocked when I saw that it was just mango.
Just mango!
It looks simple and tasty but 3 to 4 hours is too long
Hi there! The baking time will vary depending on the thickness of your roll-ups and exactly how the heat circulates in your oven.
Wow these look so good!! My kids love fruit roll-ups but I never buy them (even tho, like you, I ate them a ton growing up!) I think this recipe is a perfect way to get the “roll-up” taste and the fun of food that rolls.
YESSSS! So thrilled you enjoyed the recipe, April!
Could I add a bit of a sweeter? If so, what kind would work best? Also, how sticky are these? I am not a huge mango fan, and if these do not turn out, I plan on using them as a treat for horses who like dried mango, but I don’t want them to be super sticky. Thanks a bunch!
Hi Natalie – I’ve never tried adding a sweeter to this recipe so unfortunately, I can’t weigh in on this. And please note they’re very chewy. If you’re interested in trying a strawberry version, here’s the link to my recipe for Homemade Strawberry Fruit Roll-Ups: https://www.justataste.com/strawberry-fruit-roll-ups/ :)
The lowest my oven will go is 350f. Would it still. Be doable?
Unfortunately no as they’ll burn too quickly. The lower temp helps them dry out without getting too crispy.
I know I’m about 2 1/2 years late on this one but if you hit bake to get 350 then you should be able to use the down arrows to go lower.
I was going to make these but was wondering if you HAVE to use parchment paper or silpats for the bottom? I’m so excited to try these! I love fruit rollups but I’d rather not have my daughter eat so much sugar!
Hi Keeley – The parchment paper or Silpat makes it so that you can easily pull and roll the fruit roll-up off of the baking sheet, so I wouldn’t recommend making this recipe without it!
We keep our fruit roll-ups for months in the fridge (obviously check them for mold before eating after extended periods) but if properly dried they last a LONG time. Might get a little tougher over time but still delicious and edible.
We wrap first in wax paper, then plastic wrap to keep them rolled tight, then put in a zip-lock bag and squish as much air as possible.
Thanks for sharing! I have a big costco jar of mangos I need to use, do you think I could use that instead if fresh?
Hi Alyssa! I’ve never used jarred fruit so I can’t say for certain if that will work. If you try it, keep in mind that they will likely have more moisture than fresh fruit so you’ll have to adjust the baking time. Let me know if you give it shot!