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1 lb. fresh mango, diced
1 cup Taro Brand poi
1/2 cup sugar
2 tablespoons fresh lemon juice


Preheat the oven to 200 degrees F. Add fresh mango, poi, sugar and lemon juice into food processor or blender and puree until smooth. Pour mixture into a Teflon coated frying pan and bring to a simmer over medium-high heat. Once bubbles start to appear, reduce heat to medium-low and cook, stirring for about 25-30 minutes. Pour mixture into 12”x17” baking pan lined with a silicon silpat sheet (highly recommended). Bake in 200 degree oven for 2 hours. Pull out of oven and slowly peel fruit leather off of silicon sheet and flip. Bake for 1 hour or until completely dried. Transfer the baking sheet to a rack and let the fruit leather cool. Once completely dried and ready, slice and store in an airtight container.

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