Mango Honey Fruit Rollers Recipe By Tasty

APPLE FRUIT ROLLERS RECIPE BY TASTY

Steps:

• Place apples and honey in a food processor or blender and puree into a thick, smooth sauce.
• Transfer the sauce to a sauce pan over medium heat and cook, stirring frequently, until enough moisture has cooked off that pools of liquid are no longer forming when running a spatula through the mixture, about 5-7 minutes.
• 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!

STRAWBERRY FRUIT ROLLERS RECIPE BY TASTY

Steps:

• Place strawberries 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!

MANGO FRUIT ROLLERS RECIPE BY TASTY

Steps:

• Preheat oven to 75˚C (165˚F) (or as low as your oven will go!)
• Chop the mango and squeeze into a glass.
• Blend the mango flesh until it forms a thick paste, a few bits are totally acceptable.
• Spread an even, thin layer of the fruit onto a baking tray lined with baking paper, smooth it out using a spatula or cake knife.
• Bake in the centre of an oven for 3.5 hours. The mango should be a tiny bit springy but not too juicy or too dry, the edges will probably dry out more than the centre.
• Take the baking paper out of the tray and cut off the super dry edges on each side.
• Roll up the mango, including the baking paper and cut into segments about 1.5 inches (4 cm) apart.
• Enjoy!