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In a food processor, puree mango and raspberries.
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Spread out to ¼ inch thickness, as evenly as possible, on a leather sheet or a drying tray lined with parchment paper, leaving it slightly thicker around the edges. Dry at 130°F.
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Leather should be evenly translucent, with no visible moist spots, and should still be flexible.
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Use very ripe mangos for best flavor and texture.