This fun Banango Fruit Rolls recipe is perfect for the kids and a healthy alternative to sugary fruit straps found at the local supermarket. Add some goodness to your child’s lunchbox with the tasty treat.
- 2 cups mango (frozen or fresh)
- 1 ripe banana
- 1 Tbsp raw honey
- Place the mango, banana and raw honey in your Vitamix blender and secure the lid.
- Turn the machine onto speed 1 and then straight to high speed. Use your tamper to push the ingredients down to the blade effectively. Finish when the ingredients are nice and smooth.
- Spread the fruit puree on the non-stick Teflon sheets. Pour the puree to create and even depth. If you don’t have Teflon non-stick sheets you can always line your trays with plastic wrap or parchment paper. Do not use wax paper of foil!
- Lightly coat the sheets with a cooking spray (we used coconut oil).
- Allow an inch between each roll so they don’t all join together. The mixture will spread whilst dehydrating so allow some space for this.
- Make sure that the mixture is nice and even in thickness. Be sure to rotate the trays at least once during drying.
- Dehydrate the leathers at 65 degrees for 1 hour and then reduce the temperature to 43 degrees and continue drying for about 16 (+/-) hours. It should be pliable and easy to roll.
- Are they ready? If some dark spots can be seen it is a sign that it is not completely dry. Press down on the fruit leather with a finger. If no indentation is visible or if it is no longer tacky to the touch, the fruit leather is dry and can be removed.
- To store allow the leather to cool before wrapping up to avoid moisture from forming and resulting in mould. Roll them up and wrap tightly with plastic wrap.
- Make sure to place in an air-tight container and store in a dry dark place as light will cause the leather to discolour.
- They will keep at room temperature for one month or in a freezer for about a year.