When I was a kid, my aunt used to make us fruit leather especially Mango leather. It was healthy, fun, and I’m sure she felt good about making it for us. Then Fruit Roll-ups came out. Those were not so healthy. Homemade fruit is the perfect snack for any health conscious foodies. I thought it is a time to return to the roots and make my own for my son. This no-sugar added recipe is great as a children’s snack – they won’t be able to tell the difference!Ingredients
- 2 large sweet ripe mangoes, peeled and cut in chunks
- Juice of 2 limes
Directions
Preheat oven to 200 degrees F. Place a sheet of parchment paper in a baking sheet. Place all ingredients in a food processor or a good blender. Pulse until smooth. You can add sugar if mango is sour.
Spread mixture over the sheet with a spatula or the back of a spoon. Make sure the mixture is evenly spread over the sheet and not too thick or thin and bake for 2-4 hours, or until fruit leather is dry (cooking times will vary, depending on how thick you spread the mixture, and how much water is in the fruit). Allow to cool completely.
Cut into even portions with kitchen scissors. Roll up and tie with ribbon and Enjoy.
Pure Vegetarian Bites 
wow… they look awesome! thousand times prettier and healthier than the store bought versions. i dint know it was this easy to make, always thought they had to be sun dried for many days. thanks for this aweosme recipe…lovely clicks too 🙂
You are right, In old days people used to dried these for many days. In this advance era we can do everything fast and taste as good as before. Thanks for you comment.
Never seen mango fruit leather look so pretty. You have an awesome blog here. Good luck with it.
Thanks Srimathi for your valuable comment. I am glad you like my blog. Many more to come……… Enjoy.
Nice recipe .A quick alternative for the sundried version.
Usha Srikumar
http://ushasrikumars.blogspot.in/
Thank you so much! Stay tuned for more quick and easy posts (there are a lot more coming!)
this is awesome. I have seen only sun dried procedure. This oven version is interesting. Thanks for visiting my blog and leaving a link to yours. I am a vegetarian, so I love veggies. Hope to meet you frequently 🙂 If you love my blog, please join me as a member of My Hobby Lounge.
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Thanks for wonderful comments. Yeah, my aunt used to make sun dried version. It takes long and this version is pretty quick. I will see you around. Enjoy !!!!!!
I have got to give this a try, sounds so simple to make. I am a big aam papad fan.
Great method for enjoying mangoes long after the season
Naz
I agree Naz.
Thanks for visiting my blog.
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I Really Wonder these things which we gulp down so quick take such a long time to get prepared? 2-4hrs I felt is alot lolz, sun dried versions would take weeks?
You rock “purevegetarianbites”. I am from Karachi and my late mom was from Bihar and we always cherished the ‘amoat’ brought from Patna by relatives. When asked about the recipe my mother always told us it was difficult due to the sun-dray process and of course the enourmous number of flies that would have to be taken care of. Ah, she would have loved the amoat from your process. I tried making some and was very surprised by the results. They are wonderful. But I guess either my oven showed the wrong temperature or whatever that they tend to burn at 200C. Around 120C in oven for at least 2hours a fine film forms from the initial paste about 5mm thick. Also with a slightly oiled aluminum foil they come off quite fine. Thanks again for the recipe.
Thanks Riaz for trying my recipe. Yes,200C temp is too high it is gonna burn. As in recipe, use 200F which is equals to 93 C and oven bake for 2-4 hours.
Using oiled aluminum foil will definitely help to come off easily.
Thanks again for your rocking comment.
You can also add 2 pods of cardamom to give it a mild flavour. The roll looks different and something I never thought of. Will definitely try this variation while preparing my next batch of aam papad.
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Adding 2 pods of Cardamom (elaichi) to this aam papad recipe recipe will enhance the taste further. You can even add a little bit of Kala Namak, Kali mirchi and some ginger powder to give it a spicy taste.
That’s a good suggestion. I will surely try this next time.
Thanks
Purevegbites
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