Mango Coconut Fruit Rolls
These fruit rolls pack a tropical taste and a smooth, coconut flavor.
PREHEAT the oven to 200°. Line an 18x13x1-inch rimmed baking pan with Reynolds Kitchens® Parchment Paper with SmartGrid.
PLACE all ingredients in a blender. Blend until smooth. Pour mango mixture into the prepared pan. Tilt the pan or use a spatula to form a thin, even layer throughout the pan.
BAKE for 4 1/2 to 5 hours or until mixture is almost dehydrated with a leather-like texture and can be torn.
COOL completely. Cut fruit leather and the parchment paper into 2-inch strips and roll. Store in an airtight container.