Mushroom Free Mango Fruit Leather
Ripe, golden mango gets blended with honey, a squeeze of fresh lime, and a hint of ginger into a silky-smooth puree that bakes low and slow into chewy, vibrant fruit leather. The result is sweet and tangy with just enough warmth from the ginger, and the optional pinch of turmeric gives it a gorgeous deep color. This is the kind of snack that feels homemade in the best possible way — no mystery ingredients, no preservatives, just real fruit you can actually taste. For anyone navigating a diet that rules out fungi and fungal derivatives, this recipe is naturally a safe bet since every single ingredient is a whole food you can easily verify. The slow oven-drying process does all the heavy lifting, transforming a simple blended puree into something with satisfying chew and concentrated tropical flavor. Once cooled and rolled in parchment strips, these keep well and are easy to grab on the go, making them a genuinely useful addition to your snack rotation.
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Learn more →Ingredients
8 servings
- 3 cups fresh or frozen mango chunks, thawed if frozen
- 1 tbsp honey
- 1 tbsp fresh lime juice
- ¼ tsp fresh ginger, finely grated
- ⅛ tsp ground turmeric (optional)
Instructions
- 1
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. Line an 18x13-inch rimmed baking sheet with a silicone baking mat or parchment paper.
- 2
Combine the mango chunks, honey, lime juice, grated ginger, and turmeric (if using) in a blender or food processor. Blend on high until completely smooth, about 1 minute, scraping down the sides once. The puree should be pourable and free of any fibrous lumps.
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