Homemade Mango Fruit Sour Strips | Easy Oven Method

These homemade mango fruit sour strips are the perfect balance of sweet and tangy flavors, made with just a few simple ingredients. They're a fun project to make with kids and great for lunchboxes or on-the-go snacking. The best part? You know exactly what goes into them!

Looking for more fruit-based snacks? Try my 3-Ingredient Strawberry Frozen Yogurt for another refreshing treat!

What Are Fruit Sour Strips?

Fruit sour strips (sometimes called fruit leather or fruit roll-ups) are thin, dried sheets of pureed fruit that have been given a tangy coating. Unlike store-bought versions, these homemade mango sour strips contain no artificial flavors, colors, or preservatives - just real fruit and a few simple ingredients.

The citric acid coating gives these strips their signature sour kick that makes them so satisfying to eat. It's the same ingredient used in many commercial sour candies, but in this recipe, we're using it in a controlled amount alongside natural sweeteners.

Need something savory to balance out the sweet? My Cucumber Chicken Salad Recipe makes a perfect lunch pairing!

Why Make Homemade Mango Sour Strips?

There are several benefits to making your own fruit strips at home:

• Control the ingredients: You decide exactly what goes into your snack
• Adjust sweetness: Modify the maple syrup to suit your taste preferences
• Use frozen fruit: No need to wait for mango season - this recipe works perfectly with frozen mango
• Customize the sour level: Add more or less citric acid to get your perfect pucker
• Cost-effective: Much cheaper than buying similar products pre-made
• Reduce packaging waste: No individual plastic wrappers

After enjoying these as a snack, try my Easy Gluten Free Egg Bites for a protein-packed breakfast option!

Equipment Needed

• Blender or food processor: Essential for creating a smooth mango puree without chunks
• Small saucepan: Needed to gently warm the mango mixture without boiling it
• Candy thermometer: Helps monitor the temperature to ensure proper gelatin activation
• Baking sheet: Provides a flat surface for even drying
• Parchment paper: Prevents sticking and allows for easy removal
• Spatula or offset spatula: Helps spread the mixture to an even thickness
• Spray bottle: Used to lightly mist strips before adding the sour coating
• Scissors or knife: For cutting the dried sheet into strips

Ingredients

Strip Ingredients:

• 1½ cups frozen mango, thawed
• 2 tablespoons fresh lemon juice
• 2 tablespoons maple syrup (adjust to taste)
• 1½ tablespoons powdered gelatin
• 2 tablespoons cold water (for blooming gelatin)

For Sour Coating:

• 2 teaspoons citric acid
• 1 tablespoon cane sugar (optional, for sweetness)

How To Make Mango Fruit Sour Strips

Prepare the Gelatin

1. Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl.
2. Allow it to sit for 5-10 minutes to bloom. The gelatin will absorb the water and swell.

Create the Mango Mixture

1. Place thawed mango chunks, fresh lemon juice, and maple syrup in a blender.
2. Blend until completely smooth, with no remaining chunks.
3. Pour the mango puree into a small saucepan.

Heat and Combine

1. Warm the mango mixture over low heat until it reaches 120°F-140°F.
2. Be careful not to let it boil as high heat can damage the fruit's flavor and color.
3. Once warmed, add the bloomed gelatin to the mango mixture.
4. Stir continuously until the gelatin is fully dissolved and incorporated.

Spread and Dry

1. Line a baking sheet with parchment paper.
2. Pour the mango-gelatin mixture onto the lined baking sheet.
3. Use a spatula to spread the mixture to an even ⅛-inch thickness.
4. Place in the oven at 150°F-170°F with the door propped slightly open.
5. Dry for 4-6 hours, checking periodically.

Add the Sour Coating

1. Once fully dried and cooled, cut the mango leather into strips.
2. Combine citric acid and cane sugar (if using) in a small bowl.
3. Lightly mist the strips with water using a spray bottle.
4. Toss or sprinkle the strips with the sour mixture.

Expert Tips

• Check edges early: The edges will dry faster than the center. You can remove finished edges if needed while the center continues to dry.
• Test for doneness: Fruit leather is ready when it's no longer sticky but still flexible. If it cracks when folded, it's overdried.
• Cooling is important: Let the strips cool completely before cutting. This allows the texture to set properly.
• Storage matters: Keep in an airtight container at room temperature for up to 1 week, or refrigerate for longer storage and a firmer texture.
• No spray bottle? Lightly dampen your fingers with water and pat the strips before sprinkling with the sour coating.

Variations and Substitutions

Different Fruits

While mango creates a beautiful texture and flavor, you can experiment with other fruits:

• Strawberries (reduce drying time slightly)
• Pineapple (may need additional sweetener)
• Mixed berries (strain seeds if desired)
• Peaches or apricots (when in season)

Sweetener Options

• Honey works well as a substitute for maple syrup
• Agave nectar for a different flavor profile
• Coconut sugar for a more caramel-like taste (dissolve in a bit of hot water first)

Sour Coating Alternatives

• If you don't have citric acid, try:
  • Crushed vitamin C tablets (ascorbic acid)
  • Unsweetened lemon or lime juice powder
  • Tamarind powder mixed with a bit of sugar

Want another fun homemade treat? Check out my Easy Chocolate-Dipped Watermelon Bites for a refreshing dessert!

Frequently Asked Questions