Mango Fruit Rollups

by: Chef Matt Chatfield

Compatible Wolf Appliances:


This recipe can be done with many different fruits. Lemon juice keeps the fruit from turning dark, and the honey is a natural sweetener, which is a more healthy option than corn syrup.

Prep Time
Cook Time




  • 2 cups mango chunks (fresh or frozen-thawed)
  • 1 tablespoon lemon juice
  • 4 tablespoons honey


Set the Wolf Convection Oven to 170°F on Dehydrate Mode.

Using a blender or food processor, puree the fruit until very smooth.

Add a little water, if needed, to get a consistency thin enough to slowly pour out of the blender.

Pour out onto a silicone baking mat on a cookie sheet and spread it evenly across the pan. It will be very thin.

Cook at 170°F on Dehydrate Mode for 2 1/2 to 3 hours. The edges of the fruit leather should be easily pulled off the mat.

Cool completely before trying to peel off the mat. Make sure the entire surface of the fruit is set with a slightly tacky feeling, but not wet.

Remove the fruit leather from the pan and allow to cool to room temperature for 20 minutes. Once cooled, cut into strips.

Store the fruit leather rolled in parchment or wax paper and placed in an airtight container in the refrigerator.