Instruction

• Wash and peeled the mangoes, slice and then cut into small pieces and drop directly into the blender.
  
• Blend until you have a smooth mango puree.
  
• Transfer to a pan then season lime juice, salt and add tamarind paste.
  
• Simmer the pureed mango mixture for about 25 mins or so until thickened. Use a low heat and stir continuously to avoid the mango puree burning .
  
• Cool down the cooked mango puree for 30 mins or so before spooning out directly onto a clean silicone baking mat or one covered with baking paper. Or you can use heatproof plastic material such as heat tolerant hot food serving plastic bags cut open and flattened.

  Spread the pureed mango mixture evenly . You can either make small circles or bigger sheets for later cutting and making into rolls.
  
• Move the tray into a dehydrator or a fan assisted oven and set temperature for 75°C - 170°F. Dry for about seven hours. Timing will vary with your appliance.

  The fruit leather is done when the underside is just slightly tacky like the sticky bit of a post-it note. Adjust timing as necessary.
  
• Pull the dehydrated mango fruit leather away from the mat or sheet and roll into shape. If you made larger sheets rather than hand sized rounds then you will need to cut. the bags then roll over, or fold it up. Store in a box for your snack {Can leave a box in a room temperature}