Yield: About 2 dryer trays (14 inches in diameter); 8 fruit rolls.
|1.||Preheat electric dehydrator to 140°F. (If not using electric dehydrator, see Notes below.)
|2.||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.
|3.||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.
|4.||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 center
of leather; no indentation should be evident.
|5.||Peel leather from trays while still warm. Leave the second tray on the dehydrator while you peel 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 plastic food storage wrap about 1 to 2 inches longer at
each end of the leather and roll together into fruit leather rolls. When cool, twist the ends of the
plastic wrap tightly to close.
|6.||Store fruit rolls in freezer-quality zippered plastic bags or airtight plastic 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 1 year, place tightly wrapped rolls in the freezer.|
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation.
Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. January 2004.
This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.