Sweet strawberries and juicy mango blend into a silky puree that's kissed with carob for that deep, chocolatey edge, then rounded out with a hint of ginger and warm Ceylon cinnamon. Full-fat coconut milk lends a subtle creaminess to the fruit base, so every bite has a little extra body and richness. Straining the puree until it's glass-smooth is the key step here — it's what gives the finished leather that clean peel and satisfying chew instead of a grainy texture. Low, slow oven-drying does all the work, coaxing the fruit into pliable strips without any fuss or special equipment. Rolled up in parchment, these make a portable, naturally sweet snack that's easy to toss in a bag or lunchbox. It's a fun one to make from scratch, and it fits neatly into a vegan snack rotation.
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Preheat the oven to 170°F (77°C). If your oven's lowest setting is 200°F (93°C), set it there and prop the door open slightly with a wooden spoon to allow moisture to escape. Line an 18x13-inch rimmed baking sheet with parchment paper.
Combine the strawberries, mango, coconut milk, carob powder, honey, ground ginger, Ceylon cinnamon, and sea salt in a blender. Blend on high until completely smooth, about 60 seconds.
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