3 cups Diced Mango
1-2 tsp Chili Lime Seasoning (to taste)
Blend mango in high-speed blender until smooth.
Evenly pour mixture approximately 2 cm thick onto Paraflexx® lined Excalibur Dehydrator trays. Keep the mixture about 5cm from the edges to avoid any run-off.
Sprinkle chili lime seasoning on top of fruit leather. We sprinkled in a zig zag pattern so some bites would be more flavorful, but you can sprinkle evenly over the full fruit leather if you prefer.
Dehydrate at 51.6ºC for approximately 8 hours or until leather pulls away from Paraflexx sheets easily.
Cut into strips and roll into rolls. Store in an air tight container.