Fruit Roll or Fruit Leather

Mango or other fruit can be peeled, seeds removed and cut into thin slices. If the fruit is tart sugar may be added about 10 c. fruits to 1 c. sugar. The fruit and sugar can be brought to a slow boil until sugar dissolves. Fruit is then pureed in a blender. Cover cookie sheet, jelly roll pans or other flat surface with parchment paper or with clear plastic. Spread the puree on the sheet to 1/4 inch thickness. Dry in full sunlight or may be dried in 125–250 degrees F. Drying may take several days. Fruit is dried when puree feels dry to the touch, and can be peeled off easily or begins to curl at the edges. Dried fruit is stored in plastic wrap. Leather will keep at room temperature for about 1 month. However, if in doubt, keep refrigerated in airtight containers.

(Overripe fruit, scalded and put through the blender makes a better tasting leather.)