• 2 mangoes, peeled and chopped
  • 1 cup blueberries
  • 1 tsp lemon juice
  • ½ cup water
  1. Preheat oven to 170°F. Line a 10ʺx15ʺ cookie sheet with parchment paper.
  2. In a medium saucepan, add mango, blueberries, lemon juice, and water. Bring to a boil, then lower heat and simmer for 10 minutes, stirring occasionally. Let cool for 5 minutes.
  3. Pour fruit mixture into a blender and puree until smooth. Separate any solids by straining contents over a fine mesh sieve or cheesecloth, using the back of a spoon to press as much liquid as possible through the mesh.
  4. Spread puree in a thin, even layer over pan. Cook for 4 to 6 hours, until center is tacky to the touch.
  5. Slide fruit leather from pan onto a cooling rack, keeping it on the parchment paper. Let cool completely, then peel from paper.
  6. Using a pizza cutter or scissors, cut in half lengthwise, then crosswise into 1-inch-wide strips. Discard dry edges.
  7. Use strips of parchment paper to roll up fruit leather. Store at room temperature in an air-tight container.