Homemade Fruit Roll Ups
Ingredients
- 500 g mango (fresh or frozen, OR strawberries or berry of choice)
- 1/2 tbsp lemon juice (optional in berry versions to prevent browning)
Instructions
- Preheat oven to 75c/265f fan-forced.
- Add fruit to a blender and blend until completely smooth.
- Line a baking tray with baking paper or a silicone baking mat.
- Pour mixture onto tray and spread evenly.For thinner roll-ups: spread to around 2mm thick and bake 3–4 hours.For thicker, chewier roll-ups: spread to around 4mm thick and bake 4.5–6.5 hours.
- Bake until dry to touch and no longer tacky, but still flexible. Avoid overbaking - crispy edges mean they’ve gone too far.
- Cool completely, then slice into strips and roll up.
Storage
Store in an airtight container at room temperature for up to 4 weeks or freeze for up to 6 months.Notes
Fresh or frozen fruit both work well.
Other berries work too, though some may need a little lemon juice to brighten the flavour.
If using frozen fruit, thaw and drain excess liquid first for faster drying.
Rotate trays if your oven has hot spots.
If the underside still feels sticky near the end, gently peel and flip the fruit leather over for the final 20–30 minutes.
Silicone mats usually peel more easily than baking paper but baking paper is easier for storage and lunchboxes.
Very watery fruits (like watermelon) take much longer to dry and can become brittle.
Mango naturally makes softer, chewier roll-ups because of its sugar and fibre content.
Let roll-ups cool fully before storing to prevent condensation.