8 oz. strawberries, rinsed, dried, trimmed, and halved
5 tsp. freshly squeezed lemon juice
4½ tsp. sugar
6 oz. blueberries, rinsed and dried
6 oz. raspberries, rinsed and dried
6 oz. blackberries, rinsed and dried
2 medium, ripe champagne magoes, peeled and chopped
Instructions
Preheat oven to 170 degrees F.
Line 3 large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
In a food processor or blender, puree the strawberries with 1 teaspoon of lemon juice and sugar until smooth. Transfer to a bowl. Repeat process with blueberries, raspberries, and blackberries. If desired, strain raspberries and blackberries and discard seeds. Repeat again with the mango, adding final teaspoon lemon juice and ½ teaspoon sugar.
Carefully pour purees onto baking sheets next to each other, in horizontal lines, spreading thin (almost transparent) with a spoon so all colors are an even thickness. Bake until dried out and no longer sticky, 3-4 hours.
Using scissors or a sharp paring knife, cut leather into vertical strips and roll up.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2017/05/01/rainbow-fruit-roll-ups/