Ingredients:

Directions:

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 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.

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.

Kelly's Notes:

The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.