Mango Fruit Rollers Recipe By Tasty
MANGO HONEY FRUIT ROLLERS RECIPE BY TASTY
Here's what you need: ripe mangoes, honey
Provided by Joey Firoben
Categories Snacks
Yield 12 servings
Number Of Ingredients 2
Steps:
- Place mango and honey in a food processor or blender and puree into a thick, smooth sauce.
- Pour the sauce onto a baking tray lined with a silicone baking mat and smooth into a thin, even layer.
- Bake for 6 hours at 175ºF (80ºC), until entire surface is just dry to the touch.
- Once cool, turn the baking mat onto a cutting board and remove the silicone baking mat.
- Roll the fruit sheet and cut into 1-inch (2 cm) pieces.
- NOTE: If your fruit sheet comes out a bit too dry and you worry that rolling will cause it to crack, simply cover the surface with a few damp paper towels for a few minutes and try again. The moisture will rehydrate your fruit sheet just enough to be a flexible consistency.
- Enjoy!
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 8 grams
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. From Just a Taste.
Provided by Sharon123
Categories Mango
Time 4h10m
Yield 8 roll ups
Number Of Ingredients 2
Steps:
- 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 Note) 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.
- Note:.
- 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.
Nutrition Facts : Calories 49.6, Fat 0.3, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 12.4, Fiber 1.3, Sugar 11.3, Protein 0.7
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- 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.
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