Yield: 8 fruit rolls from about 2, 14-inch-diameter dryer trays
4 cups mango purée (from about 4 large, unripe mangoes)
1 cup clover honey
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
Preheat electric dehydrator to 140° F. Wash and peel mangoes, chop roughly into chunks. Purée in blender until smooth. Pass purée through a food mill or sieve; discard any coarse fiber extracted in food mill. Add honey and spices to the purée and mix thoroughly.
Lightly spray two fruit roll tray liners from an electric dehydrator with vegetable oil cooking spray. Spread mango mixture evenly to ¼-inch thickness on the trays. Position fruit roll liners on dryer trays and place in dehydrator. Dry continuously for about 10 hours. Maintain dehydrator air temperature steadily at 140° F. (Monitor the dehydrator air temperature periodically with a thermometer.)
Remove trays from dehydrator when purée is dry, with no sticky areas (about 10 hours—this will be highly dependent on the relative humidity of the drying room). Test for dryness by touching gently in several places near the center of leather; no indentation should be evident.
Peel leather from trays while still warm. Leave the second tray on the dehydrator while peeling the first leather, or re-warm leathers slightly in the dehydrator if they cool too much prior to peeling. Cut into quarters, lay on a piece of clean parchment paper about 1 to 2 inches longer at each end of the leather and roll into fruit leather rolls. When cool, twist the ends of the parchment paper tightly to close.
Store fruit rolls in an airtight container for short-term storage, up to about 1 month. Leathers should be stored in a cool, dark dry place. For longer storage up to one year, place tightly wrapped rolls in the freezer.
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