You remind me of the "many times" we tried to make mango leathers before we settled on the recipe (given above). From experience, tamarinds don't keep the colour (of the mangoes) as good as lime juice (we use 4 table spoons of lime juice for 1 litre of blend mangoes). Mangoes will turn brown otherwise. We just blend the mangoes we don't boil or cook the blended mango. Good sunny day is a must (essential) for drying and preserving (with UV) the mangoes. Home ovens or home dryers cannot compete with sunlight in economy and in quanity. The worst part of this method is peeling and cutting mangoes. We have streamlined it by setting (clean) mangoes basket on the left side, big rubbish bag in a big pot in the middle where peeling takes place, and another (clean) big pot for cutting mango flesh into. (The seeds get thrown into the rubbish bag on the way to pick another mango on the left. Oh, all work points are on a table, we work standing. A small sharp knife makes the work much quicker and easier.

We have tried squeezing ripe mangoes by hands but found the cleaning of work area afterthat is worse than peeling. ;-)

We add lime juice and salt just before blending. We've invested on a small stick blender, And found that it would blend 4 L of mangoes in 60-90 seconds. 1L would give about 12 (150mm round) sheets.

So this is (unashamedly called) organic, no added sugar, no preservative, energy-efficient mango leather. ;-)

Good for small mago growers to make an OTOP or souvenier product from the mango glut at summer time?