Mango Fruit Rolls or Preserved Mango

Even though I don't eat ripe mango, I like the preserved mango so much : D

It's easy to find mangoes the whole year in Thailand. Anyway they quickly ripe and spoil.
I thought the preserved mango is the way to keep the much more mangoes to another day.
So I can enjoy the sweety and yummy snack.

It's easy to make preserve mango but it take almost a day to end the process, 
from start to finish. Firstly, simmer mango about 1-2 hrs. Then let it cool. 
After that, make a mango sheet and let it dry in the air. 

That is why I've never made it myself.

I found the easy homemade mango leather in the western style here.

Mango Fruit Leather
6 cups of ripe mangoes
sugar to taste if needed
1. Blend fruit and sugar (if using) in blender until smooth. 
The mango pulp will make the puree thick. That's okay.

2. Set oven at lowest temperature setting (mine was at 170 F). 
Line two 13 x 18 baking sheet with Silpat mats.

3. Pour fruit mixture onto silpat mats and spread with the back of a large spoon until 
the fruit mixture makes a sheet about a 1/8 inch thick across the surface of the silpat.

4. Place baking sheets in the oven and bake for 6-8 hours, until fruit is dry. 
When you touch it, it should be still a little sticky, but it should be set 
and solid (not wet) like fruit leather.

5. Let fruit leather cool. Once it is finished cooling, gently peel off the fruit leather 
from the Silpat. It should come off the mat easily. Cut small pieces of parchment paper 
(to desired length and width of fruit leather strips you want), then cut fruit leather 
to slightly under the size of the parchment paper. 
Place onto parchment paper and roll together. Tie with a string to hold the roll. 
Repeat with rest of fruit leather. Store in airtight container in a cool space.

There is the Thai style preserved mango in this blog.

Have a good time.