(Makes about 8 fruit roll-ups)


4 cups diced ripe mango (from about 3 large mangoes)


Preheat the oven to 90’C and line two rimmed baking sheets with silicone mats 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 3-4mm thick. Bake the purée for 3 to 4 hours. 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.


This is a good recipe to make when you are baking rusks. You can dry them all out at the same time. The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens. If you leave the oven door open slightly it will dry quicker. Stick a fork in the opening while you shut the door so it is slightly ajar. The fruit roll-ups will last for up to 1 week when stored in an air-tight container.  *Just a Taste*

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