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YIELD 18 SERVINGS
PREP TIME 20 MINUTES
COOKING TIME 8 HOURS
INGREDIENTS
Dehydrator 9
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3 RIPE MANGOS, PEELED, PITTED AND CUBED
1 CUP FRESH RASPBERRIES
2 TABLESPOONS LIGHT AGAVE NECTAR
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Line each of 3 trays with a nonstick dehydrator sheet. In a
blender, purée the mango, raspberries and agave nectar
until smooth. Pour one third of fruit purée in the center of 1
prepared tray. Tilting the tray, spread the purée into a 10 x
9-inch rectangle (1/4-inch-thick). Repeat with remaining
purée.
Place the trays in the dehydrator. Close the damper door.
Turn the machine ON. Set the TIME to 8 hours and the
TEMP to 131°F. Dehydrate, checking the fruit leather after 6
hours and rearranging the trays if necessary, until the fruit
leather feels slightly tacky and peels o the dehydrator
sheets. Let the fruit leather cool completely on the trays.
Cut each sheet of fruit leather into 6 (9-inch) strips and roll
up. Store the rolls in an airtight plastic container.
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