- 3 large, very ripe mangos, diced (about 4 cups)
- Honey or light brown sugar, to taste
- Lime juice, to taste
Preheat oven to 175° F, or the lowest setting your oven will allow. Line two rimmed baking sheets with silicone baking mats or parchment paper.
Puree mango in a blender or food processor until smooth. Add honey and lime juice to taste and blend together. Pour the mixture onto the prepared pans and spread with the back of a large spoon or offset spatula until it’s 1/8- to 1/4-inch thick.
Bake for 4 to 6 hours, depending on the thickness of your puree and the oven temperature. The fruit spread should be solid and tacky to the touch, not wet. Allow to cool.
Once cool, gently peel fruit leather from the baking sheet and transfer to a piece of parchment paper about the same size. Or, leave the fruit leather on the parchment paper. Cut into long strips about 2 inches wide. Roll up fruit with the parchment paper and secure with kitchen twine, if desired. Store in an airtight container in a cool space.