2 fresh mangos
Special equipment: Blender
Preheat the oven to 170°F. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Peel the mangos. Now we’re going to cut our mango. Cut the mangoes into chunks. Puree the mango in a blender until very smooth. Pour puree onto the parchment paper and smooth it out evenly into a thin layer with a spatula. Bake for 2 hours, until barely tacky and no longer wet. The cooking time will depend on your oven, the humidity of the day and ripeness of the mangos. Remove from the oven and allow to cool. Using kitchen scissors, cut the fruit leather crosswise into 1-inch strips, roll the strips up and secure with cooking twine. Store in an airtight container for up to a week. To eat, simply remove parchment paper from the fruit leather and eat.