We’re coming back from our bad case of the crazies brought on by cabin fever… And just in time too.
To help pass the time, we made some really easy fruit leather that contains just one ingredient. Mango. No added sugar. No artificial dyes. No preservatives. Natural fruit, that’s all. Isn’t that awesome?! And it tastes better than a fake highly processed sugar syrup fruit roll up.
We made these last weekend when my husband worked. It was just me and the kids for a long 2 days. Aside from the occassional tantrum, things were fun. My youngest is 2 and speaks so much… He’s talking in 2 word sentences but needs a translator at all times.
Frog and flag= F*ck
Yep. Try explaining that to complete strangers. We were at the dentist’s office a few weeks ago and they were playing a movie with Kermit the Frog. He screamed out with excitement, “F*ck, f*ck!” all the way across the office! #dyingofembarrassment, #gettingevilstares
And my personal favorite:
Microwave= Mother F*cker.
Thankfully they don’t have many microwaves in public.
(Honest to goodness truth: I do NOT use profanity in my house and either does my husband. I seriously don’t know why his words come out this way.)
But not all of his words are profanity. I love his loppers (lobsters), bimbimdas (blueberries), and singky (stinky).
This is the part I love about kids. They are so innocent and good natured. I wish more things were as naturally pure as a child’s heart and mind.
Here’s some fruit leather that is also pure and natural. Nothing but mango dried. Simple delicious as is. I was excited to dust off my hand stick blender I received as a wedding gift. Just submerge in your pot and puree. No extra mess to clean. Love it. It’s my new best friend. It’s good thing I had one. If you remember, I killed my food processor with my sugar free brownies.
Notes: This was one of the easiest recipes ever! I used a silpat mat instead of parchment paper because I didn’t want wrinkles in the leather. Either one will work and you will need to transfer it to parchment to roll and store. For some reason, mine ended up shrinking in certain areas and cracked a little. Be sure to check every 30 minutes or 1 hour towards the end to see if this is happening. Simple use a spatula to push back together.
- 2 bags frozen mango
- Thaw mango and puree with food processor or hand stick blender.
- Pour onto baking sheet lined with a silpat mat or parchment paper.
- Baked on the lowest setting (mine was 170 degrees) for 4-6 hours.
- Peel and remove from baking sheet. Place on parchment paper.
- With clean kitchen scissors, cut into desired size stripes and roll up.
This post was shared on Allergy Free Wednesday