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Tie-Dye Mango Strawberry Fruit Leathers Recipe

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3.9 from 85 reviews

  • Author: Sophia
  • Total Time: 6 hours 15 minutes to 10 hours 15 minutes
  • Yield: Approximately 6 to 8 fruit leather strips depending on tray size
  • Diet: Vegetarian

Description

Delight in the vibrant and refreshing Tie-Dye Mango Strawberry Fruit Leathers, a deliciously healthy snack made by blending ripe mangoes and strawberries, then dehydrating the pureed fruits into beautifully swirled, chewy fruit strips. Perfect for a naturally sweet treat, these fruit leathers combine tropical mangoes and tangy strawberries with a hint of lemon juice for brightness, and can be prepared easily using a dehydrator.

Ingredients

Fruit Puree

  • 1 pound frozen mangoes, thawed
  • ½ pound frozen strawberries, thawed
  • ½ lemon, juiced
  • 1 tablespoon sugar (optional)

Other

  • Coconut oil, for lightly oiling the dehydrator tray

Instructions

  1. Thaw the Fruit: Allow the frozen mangoes and strawberries to thaw completely to ensure smooth blending and even drying.
  2. Prepare Mango Puree: Place the thawed mangoes along with any juices, the lemon juice, and optional sugar into a blender or food processor. Blend until completely smooth, then transfer to a separate bowl. Clean the blender bowl to prevent color transfer.
  3. Prepare Strawberry Puree: Blend the thawed strawberries and their juices in the clean food processor until smooth, then transfer into another bowl.
  4. Oil the Dehydrator Tray: Lightly grease the dehydrator fruit leather tray with coconut oil to prevent sticking and ease removal.
  5. Layer Mango Puree: Pour enough mango puree onto the tray to create an even ⅛-inch thick layer. Use an offset spatula to spread the mixture uniformly across the tray.
  6. Add Strawberry Puree: Pour the strawberry puree on top of the mango layer. For circular trays, pour in a concentric circle; for rectangular or square trays, pour in horizontal lines.
  7. Create Tie-Dye Swirls: Use a fork to gently swirl the strawberry puree into the mango puree to create a marbled, tie-dye effect.
  8. Repeat: Continue layering and swirling with remaining trays and purees if you have more batches.
  9. Dehydrate Fruit Leathers: Set the dehydrator to 135°F (57°C) and dry the fruit leathers for 6 to 10 hours. Check progress after 4 hours; the leathers are ready when they are not soft or sticky but still flexible, not brittle.
  10. Store: Carefully remove the fruit leathers from the trays. Cut into strips and roll them for easy storage. Keep in an airtight container to maintain freshness.

Notes

  • Using coconut oil to grease trays prevents the fruit leather from sticking and facilitates easy removal.
  • If you prefer less sweetness, omit the optional sugar or adjust to taste based on the sweetness of the fruit.
  • Monitor drying time closely; over-dehydration can make the fruit leathers brittle and hard to eat.
  • You can substitute fresh fruit if available, but thaw and drain excess moisture before blending for best results.
  • Store the finished fruit leathers in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.
  • Prep Time: 15 minutes
  • Cook Time: 6 to 10 hours
  • Category: Snack
  • Method: Dehydrating
  • Cuisine: American

Find it online: https://sophiasrecipe.com/tie-dye-mango-strawberry-fruit-leathers-recipe/