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
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.
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
- 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.
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