Sweet and tangy fruit leather get a little spicy kick from chamoy and tajin for a mouth-watering, totally addicting fruit snack. Depending on how thick you spread the mango puree, the fruit leathers will be dry between the range of 4 to 8 hours in the oven.
Preheat the oven to 170°F. Line 2 baking sheet trays with parchment paper or silicone sheets.
Remove the peels from the mangos then put the pulp in a blender or food processor. Puree until completely smooth on high speed for 1 minute (yield: about 3 cups mango puree).
Divide the puree in half, pouring about 1 1/2 cups onto each sheet tray. Use an offset spatula to spread evenly. Bake for between 4 and 8 hours, or until the mango puree is completely dry to the touch.
Video
Notes
In testing this recipe, I quickly realized it would be impossible to give you an exact cook time. If the puree is spread very thinly, your fruit leather could be done in as little as 4 hours. If you have a thick layer, plan on 8 hours.Of course, if you have a food dehydrator, this recipe will work set on low around 170 degrees.