How to Make Mango Fruit Leather (Without a Dehydrator!)

How to Make Mango Fruit Leather It’s been a while since I posted a fruit leather recipe here and since I get requests for them once in a while, I thought I’d post a new one today–mango! While I’m not one to discriminate when it comes to fruit leather, I think mango and banana are my two favorites because both can be made without any added sweetener. No sugar, no honey, no agave–just fruit.

I decided to do things a little bit differently this time and use parchment paper instead of spraying my baking sheet with oil. This has a few pros and cons. The biggest downside is that the fruit leather gets a little bit wrinkled as the moisture is baked out. Ugly fruit leather! But using parchment paper makes it much easier to remove the fruit leather from the baking sheet, the bottom of the fruit leather isn’t all oiled up, and if you’re planning on wrapping your fruit leather, you can just cut it into strips while it’s still attached to the parchment. Easy!

Here’s how to make mango fruit leather:

Mangoes for Fruit Leather Start with two ripe mangoes. They need to be ripe, otherwise your fruit leather won’t be sweet.

Cutting Mangoes for Fruit Leather Cut the mangoes into chunks. Don’t know how to cut them? I have a mango cutting tutorial!

Mango Chunks in Blender Place the mango chunks in a blender or food processor and puree until smooth.

Spreading Mango Puree onto Baking Sheet Line a rimmed baking sheet with parchment paper and spread the mango puree onto it. Make sure it’s in an even layer–it’s hard to make it completely even, but do your best! I like sprinkling mine with a small amount of chipotle salt.

Mango Fruit Leather on Parchment Paper Bake at 175ºF for 3-4 hours. After about 2 hours, start checking on your fruit leather every 30 minutes or so. The fruit leather is done when it’s dry to the touch, but still pliable. Sometimes the edges will be finished before the center, in which case you can cut them off and continue baking the rest.

Mango Fruit Leather When your fruit leather is done baking, let it cool and then cut it into strips or shapes with a pizza cutter or kitchen shears.

We always eat our fruit leather within a day of making it, but wrapped tightly in plastic and stored in a sealed container, it will last up to one month at room temperature or up to a year in the freezer.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    My toddlers adore unsweetened, dried mango, but it costs a fortune and the closest place to buy it is 2 hours away. I think I need to make this asap. I hate cutting mango, but I bet using frozen mango chunks would work just fine, and I have some in my fridge right now!

  2. says

    You know I love mango and this looks very tempting! Trader Joe’s had a product “Just Mango” dried mango slices that was a favorite of one of my sons but they have been out of it lately, if it’s discontinued I will definitely have to try this recipe. I wonder if Mother Hubbard’s idea of frozen mango chunks would actually work? I would think they would start off with a lot more moisture than a fresh mango.

    • Kiersten says

      I love those dried mango slices from Trader Joe’s too! I think that frozen mango chunks would work, but I’d imagine that the baking time would have to be upped slightly. I’ve had readers tell me they made some of my other fruit leathers with frozen fruit…

  3. janet says

    I tried but I must have made it too thin? or maybe I should have sprayed the parchment paper? or my oven was just too hot, as I only baked it for an hour and it was dry and I could NOT peel off the paper.. 🙁

    • Kiersten says

      Hmm, that’s very strange. Even if it was thin, I don’t think it should have baked to be completely dry in an hour (or get stuck to the paper). It sounds like maybe your oven is running hot.

  4. says

    Glad I found your recipe for a no-sugar leather – thank you! I was about to use a recipe for a peach version and just substitute mango.

    @Vegan Mother Hubbard – Re: Hating cutting mango…I love the taste of fresh mangoes but have stabbed or sliced myself on more than one occasion while trying to cut them up. I discovered a mango cutter made by OXO that makes the job much safer, and then I pick up Kiersten’s method at step four. Downside is it leaves a little more mango flesh on the seed than what you might get if you are better at slicing them up than I am. But I know how to fix that (yum!).

    • Kiersten says

      I have that mango cutter too! I only use it some of the time because, like you, I noticed that it leaves a lot of flesh on the pit. So I kind of have a love/hate relationship with it. 🙂

  5. sweety says

    i tried to make this yesterday and i think i burned it! i dont know how 🙁 the oven was set to 175 and the timer for 3 hours and checked it in 2 hours (actually i was checking it every 10 mins because i was so excited!) and it started to get brown around the edges and the middle got darker as well but when i touched it, it was still wet. I let it cook some more. When i took it out it was dry on top and wet underneath. I was sad. 🙁 What am i doing wrong?

    • Kiersten says

      Are you baking it at 175 degrees fahrenheit? It definitely shouldn’t have cooked that quickly. I make fruit leather all the time and I’ve never had it brown on top and still feel wet underneath, so I’d suspect that your oven might be running a little hotter than mine. You could try at a lower temperature next time and see if that helps.

  6. Gudrun Warkentin says

    We live in the southern hemisphere, therefore we have mangos in abundance at this time of the year. I tried today for the first time to make mango fruit leather. It turned out very well. Thank you for the information.

  7. Kim Ruane says

    Thank you for the post! Here in California Mangoes are 25 cents each! Your step-by step instruction is incredible!

  8. Kim Ruane says

    Kiersten, we do have some fantastic prices on fruits and veggies here in California which I always take advantage of! In fact sometimes I find avacados at 6 for $1, pretty awesome I buy a large grocery bag full, shell and pit them, squeeze some lemon over them then into the freezer bags they go for later! Here’s hoping prices go down right where youu are!!!

  9. Melinda says

    If you like the “pretty” looking fruit leather – you can also use a Silpat to cook the leather on. It peels off super easy and looks really nice. I have noticed that it takes slightly longer to dry, but not bad.

  10. karen says

    Just tried this today. Since I didn’t know what size tray to use I did 3 mangos and used the really large tray. I saw another site that said make it about 1/8″ thick so thought I would be all good as I don’t think mine was even that thick. It’s been 9 hours at 185 degrees f and it’s just coming out of the oven now. My oven doesn’t run cool either but every time I checked it was still mushy. I finally put the parchment in on a cookie rack so the heat could get under it and it’s still been hours. Are you using a convection oven by chance because that would make a HUGE difference?

    • Kiersten says

      You have to keep an eye on it for sure, since even slight variations in oven temperature can make a difference in cooking time – I’m sorry it didn’t work out for you!

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