Mango-Raspberry Fruit Roll Ups Recipe

Preheat the oven to 150 degrees F.

Line a rimmed 12½x17¼-inch half-sheet pan with a silicone baking mat.

In a blender or food processor, blend the mango until smooth.

Transfer the mango to a bowl, then set it aside.

Add the raspberries and sugar to the blender, then blend until smooth.

Place dollops of the mango and raspberry purées on the prepared pan.

With a small offset spatula, spread the purées evenly, not too thin and not too thick, over the pan.

Bake for 2½ to 3 hours, rotating the baking sheet every hour.

The leather is done when it is still tacky but not too sticky or wet.

Let the leather cool.

Remove it from the mat and place it on top of a sheet of wax paper.

Cut the leather and wax paper into strips with scissors, then roll them up paper-side out.

Serve, and enjoy!