- 3 large ripe mangoes, diced
- Preheat your oven to 175°F. Line your baking trays with parchment papers.
- Add the diced mangoes to a food processor or blender. Puree the mangoes until smooth. Spread and divide the mangoes puree evenly between the prepared baking trays. It should be about 1/8 inch thick. Place the baking tray in the oven. Bake the puree in the oven for around 3 to 4 hours or until fully dried.
- Remove from the oven and cut it into strips. Roll in parchment papers, if wanted. You will know it is done when you can peel the puree (leather) of the parchment papers and the puree feels dry to the touch and pliable. If the bottom side of the puree (leather) is still wet, flip the puree over and continue drying them in the oven until the are dried.
- Store the leather in an airtight container. It would keep good at room temperature for a few days. This can also be kept in the refrigerator for few weeks to a month, if not eaten quickly.
- The time will depend on the consistency of the puree. Thinner consistency will take less time to dry, thicker consistency will take more time.
- Use very ripe mangoes, so you don't have to add extra sugar. As the puree dries, it would become sweeter.
- You can use store bought mango pulp/puree instead of fresh mangoes.