MANGO ROLL UPS

By Lucy Burton, Pudding Lane Blog

  • 400g tub Nature’s Finest Mango in juice

 

 

 

 

 

 

 

 

 

 

  1. Heat the oven to it’s lowest setting (ideally around 50°C). Line a large baking tray with baking parchment.
  2. Place the mango and it’s juice in a saucepan. Bring to a simmer over a low heat, then allow to bubble for 5-10 minutes. Remove from the heat.
  3. Blitz the mango and the juice in a blender. Once completely smooth, pour into the lined baking tray. Use a spatula or palette knife to spread into an even layer.
  4. Place in the oven to gradually dry out for 6-8 hours, checking it every hour. The fruit roll-ups are ready when the dried purée can be pulled away from the paper, and the surface feels just a little tacky, rather than sticky.
  5. Allow the mango to cool completely. Once cool, leave the mango on the paper and slice into strips. Tie up with string until ready to eat.

MANGO IN JUICE AVAILABLE IN:

700G, 400G & 4 X 113G

WHERE TO BUY