Instruction manual

Recipes:

Mango Leather

(Yields about 2 dryer trays or 8 fruit rolls)

4 cups mango puree (from about 4 large, unripe mangoes)

1 cup clover honey

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

Directions

1. Wash and peel mangoes, chop roughly into chunks. Puree in blender

until smooth. Pass puree through a food mill or sieve; discard any

coarse ber extracted in food mill. Add honey and spices to the puree

and mix thoroughly.

2. Lightly spray two fruit roll trays with vegetable oil cooking spray.

Spread mango mixture evenly to ¼-inch thickness on the trays.

3. Position fruit roll liners on dryer trays and place in dehydrator. Dry

continuously for about 10 hours. Remove trays from dehydrator when

puree is dry, with no sticky areas (about 10 hours - this will be highly

dependent on the relative humidity of the drying room). Test for

dryness by touching gently in several places near center of leather; no

indentation should be evident.

4. Peel leather from trays while still warm. Leave the second tray on the

dehydrator while you peel the rst leather, or re-warm leathers slightly

in the dehydrator if they cool too much prior to peeling. Cut into

quarters, lay on a piece of clean plastic food storage wrap about 1 to

2 inches longer at each end of the leather and roll together into fruit

leather rolls. When cool, twist the ends of the plastic wrap tightly to

close.

5. Store fruit rolls in freezer-quality zippered plastic bags or airtight plastic

container for short-term storage, up to about 1 month. Leathers should

be stored in a cool, dark, dry place. For longer storage up to 1 year,

place tightly wrapped rolls in the freezer.

Adapted from the University of Georgia’s So Easy to Preserve, p. 342.