Ingredients

Group 1
Ingredient
KG
Ripe mangoes (diced)
0.286
BAKELS LES FRUITS 50% KIWI
0.250
Refined Sugar
0.011
Lemon Juice
0.014
Total Weight: 0.561

Method

How to do it:

1. Pour diced mangoes and Les Fruits 50% Kiwi in a food processor and blend until the mixture appears homogeneous.
2. Pour the mixture into a saucepan. Add sugar and lemon juice. Cook over medium heat until the mixture slightly thickens (approximately 15-20 minutes).
3. Pour onto a silicone mat-lined flat sheet and spread thinly using an angled spatula until about ¼” thick.
4. Bake at 100°C for about 2-4 hours or until the surface has become dry but still slightly sticky. Do not wait for the mixture to dry completely in the oven as it may become brittle.
5. Remove from the oven.
6. Place a sheet of wax paper on the surface. Flip it over and peel off the silicone mat carefully. Cut the fruit leather into 20g pieces and roll. Secure with a string.

Yield

28 pieces x 20g

Ingredients

Group 1
Ingredient
KG
Ripe mangoes (diced)
0.286
BAKELS LES FRUITS 50% KIWI
0.250
Refined Sugar
0.011
Lemon Juice
0.014
Total Weight: 0.561

Method

How to do it:

1. Pour diced mangoes and Les Fruits 50% Kiwi in a food processor and blend until the mixture appears homogeneous.
2. Pour the mixture into a saucepan. Add sugar and lemon juice. Cook over medium heat until the mixture slightly thickens (approximately 15-20 minutes).
3. Pour onto a silicone mat-lined flat sheet and spread thinly using an angled spatula until about ¼” thick.
4. Bake at 100°C for about 2-4 hours or until the surface has become dry but still slightly sticky. Do not wait for the mixture to dry completely in the oven as it may become brittle.
5. Remove from the oven.
6. Place a sheet of wax paper on the surface. Flip it over and peel off the silicone mat carefully. Cut the fruit leather into 20g pieces and roll. Secure with a string.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert

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