Step 1

Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.

Step 2

Puree the mango in a food processor or blender until smooth.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

The fruit roll-ups will last for up to 1 week when stored in an air-tight container.

Step 8

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