Instructions

1. 1

   Begin by setting your oven temperature to 150ºF. Prepare a rimmed half-sheet pan, measuring 12½ by 17¼ inches, by lining it with a silicone baking mat.

2. 2

   In a blender or food processor, puree the mango until it reaches a smooth consistency. Once blended, transfer the mango to a separate bowl and set it aside. Next, add the raspberries along with the sugar to the blender and blend until the mixture is smooth. (Blending the raspberries with sugar is crucial, as it aids in breaking down the berries into a liquid form.)

3. 3

   Spoon dollops of the mango and raspberry mixtures onto the lined baking sheet. Using a small offset spatula, spread the fruit purées evenly across the pan—aim for a uniform thickness, avoiding excess spreading to the edges. This will ensure you have enough space to lift the fruit leather off the mat once it cools.

4. 4

   Bake the purées for a duration of 2 hours and 30 minutes to 3 hours, turning the baking sheet every hour for even drying. The fruit leather is ready when it feels slightly tacky but isn't overly sticky or wet. Allow it to cool completely.

5. 5

   Carefully peel the leather off the mat and place it on a sheet of wax paper. Use scissors to cut the leather and wax paper into strips, then roll them up with the wax paper facing out. Store the rolls in a sealed container at room temperature for up to one week.

Nutrition Information

Notes & Tips

• Excerpted from SUNNY-SIDE UP by Waylynn Lucas. Copyright © 2019 by Waylynn Lucas. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.