I’ve outdone myself with these tie dye chamoy mango fruit roll ups, and you better believe they are addicting. So, if the kid in you is ready to play, then let’s revisit everybody’s favorite lunch time currency — this time, with a Southwest flare.

This wholesome fruit leather is sticky sweet and tangy but what really makes your mouth water is the salty heat from the tajin and homemade chamoy. You know those dried chile mango slices? These mangonada inspired fruity strips of goodness are just like those, only better. So. Much. Better.

And the best part about these diy fruit snacks? They’re really easy to make, and you don’t need a dehydrator. You can bake them on low right in the oven, making this a do-able activity for the kids or the kid in you!

With mango, apricot-chile chamoy, and tajin, this is nature’s candy, and I’m so excited for you to try it!

Top Tips for Making Natural Fruit Leather in the Oven

Start with a really low setting on your oven and line two sheet trays with either parchment paper or silicone sheets (I like these Silpats best).

Work with a spatula, preferably an offset spatula, to create an incredibly even layer. If there are areas where the puree is thicker, those areas will stay moist longer. For best results with this recipe, you should spread the mango puree over two sheet trays.

Next, add about 1/4 cup homemade chamoy or store-bought, then use a toothpick to create fun patterns and swirls. At this stage, you should also sprinkle the tajin on top, if desired.

You will need to bake the fruit leather very slowly to dehydrate it. I suggest checking after 4 hours, but you will most likely need to wait 6 hours for the puree to be completely dry.

To roll and store the fruit leather:

Set the dried fruit leather on top of parchment or wax paper. Use a sharp knife to cut long strips. Fold the paper over at one end and roll tightly (this prevents the fruit roll up from sticking to itself. Store leftover fruit roll ups in a tupperware container for up to 2 weeks (like they would last that long) in the refrigerator.

Note: If you live in a very humid climate, the moisture may cause these to get sticky over time. Not a total deal breaker.

Mango Chamoy Fruit Roll Ups

Sweet and tangy fruit leather get a little spicy kick from chamoy and tajin for a mouth-watering, totally addicting fruit snack. Depending on how thick you spread the mango puree, the fruit leathers will be dry between the range of 4 to 8 hours in the oven.

5 from 1 vote

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Course: Snack

Cuisine: American, Mexican

Keyword: chamoy, gluten free, mango, mangonada, tajin, vegan

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 8 people

Calories: 62kcal

Author: Chef Sara Furcini

Ingredients

• 4 large mangos I like the Mexican mangos
• 1/2 cup chamoy store-bought or homemade chamoy
• 1-3 tbsp tajin

Instructions

• Preheat the oven to 170°F. Line 2 baking sheet trays with parchment paper or silicone sheets.
• Remove the peels from the mangos then put the pulp in a blender or food processor. Puree until completely smooth on high speed for 1 minute (yield: about 3 cups mango puree).
• Divide the puree in half, pouring about 1 1/2 cups onto each sheet tray. Use an offset spatula to spread evenly. Bake for between 4 and 8 hours, or until the mango puree is completely dry to the touch.

Video

Notes

In testing this recipe, I quickly realized it would be impossible to give you an exact cook time. If the puree is spread very thinly, your fruit leather could be done in as little as 4 hours. If you have a thick layer, plan on 8 hours.

Of course, if you have a food dehydrator, this recipe will work set on low around 170 degrees.

Nutrition

Calories: 62kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 174mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1120IU | Vitamin C: 38mg | Calcium: 11mg | Iron: 1mg

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