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.

Healthy Homemade Mango 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

Healthy Homemade Mango Fruit Roll-Ups

Healthy Homemade Mango Fruit Roll-Ups

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

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Dessert

Healthy Homemade Mango Fruit Roll-Ups

Skip the store-bought snacks in favor of Healthy Homemade Mango Fruit Roll-Ups. They're made with just one ingredient: fruit!
4.6 from 5 votes
Healthy Homemade Mango Fruit Roll-Ups recipe on justataste.com
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 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.

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste.


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Nutrition

Calories: 49kcal, Carbohydrates: 12g, Potassium: 138mg, Fiber: 1g, Sugar: 11g, Vitamin A: 895IU, Vitamin C: 30mg, Calcium: 9mg, Iron: 0.1mg

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Comments

  1. 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.

    1. 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. :)

  2. 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.

    1. Hi there! The baking time will vary depending on the thickness of your roll-ups and exactly how the heat circulates in your oven.

  3. 5 stars
    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.

  4. 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!

    1. Unfortunately no as they’ll burn too quickly. The lower temp helps them dry out without getting too crispy.

  5. 5 stars
    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!

    1. 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!

  6. 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.

  7. 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?

    1. 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!

  8. I’m totally doing this! My kids are obsessed with fruit snacks and it drives me nuts. I’ve made my own fruit snacks before using a bit of fresh fruit and gelatin but this looks much easier :) thanks!

  9. 5 stars
    I am a Grandmother now but I use to make these for my children and the neighborhood kids who spent the summer in my pool. The one difference I did not know about baking the roll ups in the oven. I made huge qualities so I taped handy wrap on two picnic benches, pour my puree on. I left it in the summer hot sun, usually 105 degrees for twenty four hours. I love the oven method great idea. I will start making them again for family your way.

  10. Can you make these with another type of fresh fruit? My kids are not mango fans – great idea!

    1. Hi Monique! The mango will stick if you grease the pan. 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.

    1. You’d want to avoid any excess moisture. So I’d thaw it first, pat it dry, then continue with the recipe.

    1. Hi Suzana – I haven’t tried using rhubarb to make fruit roll-ups so I can’t say with certainty what the results would be. Let me know if you give it a shot!

    1. Hi Jacki – The fruit roll-ups will last for up to 1 week when stored in an air-tight container. Enjoy!

    1. Hi Melissa – That should work but keep in mind that frozen fruit tends to have more moisture so you may have to adjust the baking time. Let me know how it turns out!

  11. hi kelly.. how long can these last without registration? thinking if i can whip some of these up for a holiday overseas…

    1. Definitely, Angelina! You may just have to alter the baking time slightly depending on the moisture content of the fruit. Enjoy!

    1. Hi Misty! As noted above, the baking time will vary depending on the thickness of your roll-ups and the difference in oven temperature. Enjoy! :)

  12. My oven starts at 200F.. I guess that was too high because my fruit was overcooked on the edges and undercooked in the middle. I cut off both and could only make 3 roll ups.

  13. If it’s only good for a week, you wouldn’t really consider it a long term preserving methodology, right?

    1. My grandma makes this but she uses plum and when they are cooled to room temp she wraps them in plastic wrap and sends them out for presents… we have them for years and years and they are still as good as they were the day that she made them.. would that be the same for Mangos?

    1. Hi Lola – You definitely don’t want to use wax paper. The recipe calls for parchment paper or Silpat baking mats. Wax paper will melt in the oven.

  14. Sounds like it wasn’t spread evenly. Sometimes that happens. It may also be that certain spots were right under an element and got a bit more heat than other areas.

    In some dehydrators, you have to rotate the trays. I would suggest that perhaps you turn the tray about 1/2 way through the drying time (so the front goes to the back, back is now front).

    Also, if they’re not getting done on the bottom side, flip the mango over (bottom becomes the top) and then give it more time to dry in the oven.

    1. Hi Dawn – I’ve never tried this technique with watermelon, but it’d definitely have more water in it so you’d likely have to adjust the baking time.

  15. Love the sound of this recipe! Do you think it would work with store bought mango puree instead of pureeing the fresh mangos? I think it would be a lot cheaper that way, here mangos can get a bit pricey.

  16. These look amazing! Love that color!! I’m including this recipe in a round-up of fruit snack ideas if that’s okay. :)

  17. Hi Megane,
    You just pull the wax paper off the back and eat the fruit strip. :) they’re really only rolled up on the wax paper so it’s easier to store them and put them in a lunchbox etc, plus the wax paper stops it sticking to itself.

  18. Sounds like some spots were thicker than others. You’re might not be spreading it evenly enough all over the pan

  19. Hello!
    First, this recipie looks really delicious! And love mango so miam!
    But I’m curious, because in France (I’m french) we don’t eat those kind of snack so I don’t really know how to eat it? ^^ Do you it eat like this?
    This can look silly but I never saw that before so… ^^
    Thank you :)
    Mégane

  20. i have a dehydrate button on my new stove…I’ve never used it…do you think if I make this I can cut down the cooking time?

    1. Hi Shantel – I’m not sure how hot the dehydrate function on your oven is so I can’t say with certainty if that would work, but it’s worth a shot!

    1. Definitely, Liliana! You may just have to alter the baking time slightly depending on the moisture content of the fruit. Enjoy!

  21. When I make my mango leather/rollups, I like to sprinkle dried coconut on top to add a little something extra. I love that you gave oven directions too.

  22. Yum! Just made these and my 1 1/2 year old is CRAZY for them. Easy to make, easy to store, and zero mess when he eats them – yeah, I’ll be making these again! Thanks for the recipe. I wish I could post a picture so you could see how happy he is when he’s eating them :)

    1. Hi Judy – It’s slowing being cooked in the oven, and I’ve never had issues with the mango browning.

  23. Yummy, healthy snack, however using an oven for 4 hours to make 8 fruit roll-ups ? Seems like a lot of hydro consumption! Why not make a bigger batch of dried mangoes using a food dehydrator that doesn’t depend electricity.

  24. How do you store them? I want to make some, but don’t know how long they’d last out and want to keep them to last long. Ziploc bags? Vacuum sealer?

  25. Was so excited to try these, but I cooked them and checked on them an hour later and they smelled really bad like a burning smell. they were also pretty brown. I let them cook the remainder of the time hoping they would turn out but they came out brown and crispy. Not sure what I did wrong.. and yes I checked, I’m 100% sure the oven was at 175 degrees.. I might try again sometimes soon because they look delicious! :)

  26. Hey! I loved the idea of this! But when I tried making them, they turned out very hard and not at all what I was expecting. Not sure what I did wrong =(

    1. Hi Lisa – I’ve never tried making this recipe with frozen fruit, so I can’t say for certainty if it’d work or if the moisture content would make it harder/easier to dry out previously frozen fruit.

  27. I’m going to try these out this weekend with my kids. I’m just wondering if they can be frozen after making. Because they only last up to a week in an air tight container, I don’t want to be making these every single week for their lunches. I’ve been searching all afternoon on many different sites but can’t find an answer. Would be nice to be able to make lots and just and freeze them and take them out as needed. Would you happen to know if they are freezable?

    1. Hi Holly! I wouldn’t recommend freezing them, as they may crack and will not retain their chewy texture.

    1. Hi Brenda – I can’t recommend a specific age of child that should/shouldn’t eat these. But please note they’re very chewy so I’d be overly cautious.

  28. These look so perfect! I’ve never tried making roll ups in the oven before (I thought they are a dehydrator-only kind of affair), so can’t wait to try the recipe to see how that works.

  29. I made these using mangos and strawberrie. However, mine came out too hard to roll. They keep breaking. What did I do wrong?

  30. Looks fabulous! Going to give this a try for my son’s snack turn at school. I’ve just used up the last of our parchment paper and cannot easily run out and get more since I’ve recently had hip surgery…any other suggestions? Aluminum foil? Silicone baking sheet/pad? Thanks!

  31. Just made these last night = amazing! And there all gone. Whoops. :) Glad I know this recipe already before having kids. Can’t wait to make them a tasty healthy snack for them and momma lol.

  32. Hi! I’ve made this recipe twice now. First time with fresh mangoes and strawberries combined and the second time with frozen tropical fruit. Both worked fine, mostly. I spread it as thin and evenly as you did in your pictures, but I keep getting sections that are completely still wet when most of it is dry (much drier looking than in your video). Any thoughts? I don’t know how to get it any more evenly spread, I also used an offset spatula and I have an oven thermometer (2 actually) so I know that the temp is correct. :( My 11 month old daughter still loves it anyway, I just don’t get a chance to actually roll them up because I just keep ripping off the done parts until the whole thing is cooked and shoving them into a ziplock baggie. Haha.

    1. Hi Courtney! Love that you mixed the fruits. In terms of the sticky parts vs. dry parts, I’ve found it really just depends on how the heat circulates in your oven. It may help to frequently rotate the pan to try to make sure the hotter parts of the oven are closest to all areas of the baking sheet. Hope that helps!

    1. Hi Hayle! I’ve never tried mixing fruits, but I don’t see why that wouldn’t work. Let me know if you try it!

    1. Hi Katie! The mango will stick if you grease the pan. The parchment paper or Silpat makes it so that you can easily pull and roll the fruit rollup off of the baking sheet, so I wouldn’t recommend making this recipe without it.

  33. Made this and they did not come out anything like that picture. They were dried to a crisp and this was at 175 degrees for 3 hours what was not crispy was completely wet but I couldn’t leave it in longer because then it wouldn’t even be worth trying to save what wouldn’t be crispy.

    1. Hi Shannon – I’m sorry the recipe didn’t turn out for you. Did you spread the mixture into an even layer and can you confirm that you oven was definitely 175F?

    1. Hi Tonya! I’ve never tried this recipe with frozen mangoes, so I can’t say for certain if they will work. They may have a bit more moisture, so the roll-ups could take slightly longer to dehydrate. But other than that, my initial thought is that it should work just fine. Hope that helps!

  34. Has anyone tried freezing them? Mango season just ended here in our part of Haiti, but I can likely find some in the city next week. Would love these. I might try papaya ones also. Or perhaps mix the two.

    1. I’ve never tried freezing the fruit roll-ups, but I’m not sure how the texture would be once defrosted. Let me know if you try it out! Papaya would be great!

    1. I wouldn’t use wax paper in the oven, Victoria, as even though the oven temp is very warm, you run the risk of it melting. Hope that helps!

  35. I. Am. Obsessed WITH THIS! And omg, I was just like you at that age — I feel like my entire diet would have been fruit snacks and chewy processed fruit products if I had my way. I miss those days. ;) So happy to know that I could make this on my own if I wanted, it looks absolutely fantastic. Genius idea. Thanks for posting!

  36. Fantastic idea! How providential! My daughter wanted to try mangos so I just purchased some fresh, and I can’t wait to try this recipe out it sounds super yummy. Especially since the store bought variety contain highly processed sugars and mainly pears…not exactly a flavor extravaganza! Thanks again for a great idea! I wonder if it would work with pomegranates?

  37. I tried mine long ago but they wherre crispy and burnt in some spots yet still not set in others..
    I tried twice same both times :S
    What am I doing wrong …?

  38. I defrosted fresh frozen mango cubes and pureed them. They turned out DELICIOUS, however they did come out as a weird brown color. Not so pretty but I can’t stop eating them!

  39. I just made these, using frozen mango, and it worked just fine, but, i let them cook a little too long and they were more like mango chips, still delicious. made me think i could add other things to the puree, like cooked butternut squash, for more nutrition for my 3 year old.

  40. So nice to find a recipe for roll-ups that is to the point and does not require extra ingredients. Just fruit – voila.

    1. Hi Heather! I’ve never tried this recipe using frozen mango, so I’m not sure if puréeing it would still work. The key is to have a smooth purée so it easily spreads into a thin sheet. Hope this helps!

  41. I made these yesterday. First batch was a bit of a disaster but the second batch was much better. I am posting the recipe in my blog so I will be linking back here. Your pictures and instructions, especially the video, are much better than mine :-) I am sure it will help a lot of my readers. Cheers!

  42. These look awesome! One question though- can you increase the oven temperature to cut down on baking time, or will that make them crispy?

    1. Thanks, Elizabeth! I wouldn’t recommend increasing the oven temp, as they’ll burn too quickly. The lower temp helps them dry out without getting too crispy.

  43. These look delicious! I just made blueberry ones but sweetened it with a tiny bit of honey for my 2 year old he loves blueberries (: got them in the oven right now can’t wait to see how they turn out!

  44. I made these the other day but screwed up on the time. By the time I got them out of the oven, the edges were rather crispy but the underside was still tacky. My solution? I hung the sheet out on the clothesline for an hour.

  45. I’m in love, just made them and I am never eating candy again! At least not the sugarkind. The worst is that I already eaten all of them before My husband got Home from work, so I guess I just have to make some more. Jippie!

  46. OMG Kelly! I just bought mangoes yesterday for the heck of it and now I know what I’m going to do with them! Love this idea…and I still secretly like Gushers! :)

  47. I love making homemade fruit rolls! Last summer I went crazy making homemade strawberry ones straight from the garden. These mango rolls look yummy!

  48. I would have never guessed how simple these are!
    I loved fruit roll ups as well.. but my absolute faves were Dunk a Roos!!

    1. I have tried using defrosted fruit, Sam, so I can’t say with certainty. I do think there may be added moisture if you go that route, so they may take longer to dehydrate.

  49. Mango is one of my favorite fruits. Great to know you can make these snacks that are pure mango without adding sugar. Thanks for a great post!

  50. Are you even serious… I didn’t know you could make your own!. I guess you can make anything. Thanks

  51. These are awesome, Kelly! I’m definitely going to try them soon! Have you ever used any other fruit besides mango?

  52. These look amazing and I bet I can talk my picky eater into trying some if I call them “candy”. I cannot wait to try these out, thanks for sharing.

  53. I can’t believe that’s all there is to it! You made it look easy, so I’m going to have to try them. That color is just beautiful, too!

  54. I lovelovelove that these are literally made from mangoes and that’s it. What a perfect healthy snack!

  55. Love that you used a nontraditional flavor to make these. I bet the consistency was perfect for making them too. I’ve made strawberry before and loved them so now I should make these!

  56. LOVE THIS! I’lll be making these with the kids this week. Miss you friend! email me soon!

  57. I can’t do mangos. Is there another fruit this might work with? They look delicious, and I, too, am a fruit roll-up/fruit snack fiend.

    1. Hi, Anna! Yes, any other fruit will work with this technique. I’d recommend strawberries! And you can opt for either straining the strawberry seeds out of the purée before drying it, or just leaving them in. Enjoy!

  58. Ooh that’s a flavor I haven’t made yet. Gorgeous color too – so eye popping! :)

  59. Oh gosh, my sister and I ate wayyyy too many fruit snacks when we were kids. These sound so much better than all of those! I love that it is mango – one of my favorites.

  60. These fruit roll ups turned out PERFECT! And the flavour sounds so wonderfully refreshing!

  61. Love that there is no added sugar in these. I could seriously munch on these all day!

  62. I do have a dehyd but I never make things with it that I post to my blog b/c I am overwhelmed with “but I don’t have a dehyd” comments so THESE are such a great thing, Kelly! Blown away by how PERFECT they look! And I love mango. TJ’s mango cubes and me are Bff’s. Pinned!

  63. I have always wanted to make fruit roll ups, but when I did they turned out so crisp and awful! Yours look awesome and mango? Yes, please!! Thinking I need to try again!

  64. These look delicious, Kelly! Great idea for those of us who are tired of the usual strawberry roll ups. Thanks!