4 cups diced ripe mango. Preheat oven to 175ºF, line pans with parchment paper.  Puree the mango til smooth.  Using a spatula, spread the purée as flat and even.  Bake for 3 to 4 hours.  Roll-ups are done when the purée is dry to the touch and pliable. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips.
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