Fruit leathers don’t need to be loaded with added flavours, colours and other additives. Made at home using nothing but your own fresh fruit puree, they’re just lovely. If you can’t get fresh mangoes, frozen mango cheeks will also do the trick (just thaw first).
The puree thins as it dries so don’t worry if it seems a bit thick when you spread it.
If you don’t have a silicone baking mat, you can also use baking paper. However, the silicone creates a smoother result.
- 2 cups diced mango flesh (1-2 mangoes)
- Preheat the oven to 80C and line a baking tray with a silicone baking mat.
- Puree the mango in a Thermomix or food processor until smooth.
- Using an off-set spatula, spread the puree as evenly as possible to a 3-4mm thickness.
- Bake for 3 to 4 hours. The leathers are ready when the puree is dry to the touch and pliable. Remove from the oven. Cut into long strips and then roll up.
Cooking times will vary depending on your oven and the precise thickness of your puree.