This homemade strawberry mango fruit by the foot tastes great and is simple to make at home.
1 1/2 cups mango, diced
1 1/2 cups strawberry, diced
Preheat oven to 175 degrees or the lowest setting.
In a food processor, puree mango until smooth. Transfer into a container with a spout.
Puree strawberries until smooth, and keep in blender or transfer into a separate container with a spout.
Line a sheet tray with a Silpat, plastic wrap, or parchment paper. Pour mango and strawberry puree into alternating stripes, and then run a spatula through to create swirls of color. Make sure puree is flattened out evenly.
Bake 3 to 4 hours, until dry. If the top isn’t dry, flip over and continue to bake until dry to the touch.
Once dehydrated, remove from pan and lay on parchment paper. First, trim the edges off to create a clean rectangle. Cut into long strips, and roll! (Will keep for one week in an airtight container.)
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