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Recipes:
Mango Leather
(Yields about 2 dryer trays or 8 fruit rolls)
4 cups mango puree (from about 4 large, unripe mangoes)
1 cup clover honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Directions
1. Wash and peel mangoes, chop roughly into chunks. Puree in blender
until smooth. Pass puree through a food mill or sieve; discard any
coarse fiber extracted in food mill. Add honey and spices to the puree
and mix thoroughly.
2. Lightly spray two fruit roll trays with vegetable oil cooking spray.
Spread mango mixture evenly to ¼-inch thickness on the trays.
3. Position fruit roll liners on dryer trays and place in dehydrator. Dry
continuously for about 10 hours. Remove trays from dehydrator when
puree 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.
4. 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.
5. 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.
Adapted from the University of Georgia’s
So Easy to Preserve
, p. 342.
