Delicious & easy to make!
I throw it together & toss it in the oven when I have a few hours of paperwork to catch up on at home-
2 ripe mangos (about 2.5 c. pureed mango)
1/3 c. Ojai Habanero Jelly (play around with this & add the heat/sweet level you prefer, could be 1 T. or 1/3 c.)
1/4 t. xantham gum (gingerly sprinkle into blender so it doesn’t lump)
1 T. Canola oil
Score mango in fourths. Peel. Using a serrated knife, scrape inside of peel for every last bit of juicy content.
Cut chunks directly into blender, then use your hands to extract remaining pulp & juice from pit.
Blend; chop, pulse, puree.
Pour onto silpat or parchment paper & spread thin, & as even as you can (about 1/16″)0.
Bake for 2-3 hours @ 170•
Lay on racks to cool.
Peel fruit leather off silpat (or parchment paper), & lay on wax paper, then cover with another piece of wax paper.
Roll it up & cut with kitchen shears, into single portions. Store in snack bags. I keep them in the refrigerator.
Warning; they don’t last long because they’re tastier (& healthier) than candy!