Name: Healthy Homemade Mango Fruit Roll-Ups
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 8 fruit roll-ups
Ingredients: 4 cups diced ripe mango (from about 3 large mangoes)

Healthy Homemade Mango Fruit Roll-Ups

Kelly Senyei
24 July 24, 2013
243 Comments

Healthy Homemade Mango Fruit Roll-Ups recipe on justataste.com

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.

Healthy Homemade Mango Fruit Roll-Ups

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates.

Healthy Homemade Mango Fruit Roll-Ups

Prep: 10 minutes

Cook: 4 hours

Yield: 8 fruit roll-ups

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.