Coconut Mango Fruit Leather

Who is ready for some fruity fun? Oh good, me too. I made these fruit leathers after receiving some mangoes from the Mango Council. They have great tips on their website for purchasing fresh mangoes and even this great tutorial about how to cut a mango. I enjoy using mangoes, just a tid bit of info, did you know mangoes are in fact the most popular fruit in the world!?! It’s true! They are super juicy, really nutrient dense and pack a ton of flavor. I love using them to mellow out red onions, they are great with avocados and pair wonderfully with fish.


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For this post I channeled my inner kiddo and made a homemade, clean version of fruit roll ups. I love these for snacking at work. You can substitute any fruit really, do whatever you like! I used coconut oil because I think it adds a wonderful flavor and makes these mangoes all the more tropical. You can substitute honey, agave, granulated sugar, really whatever sweetener suits your fancy. But trust, the coconut oil smells divine when cooking and transports you right to the beach. So I root for the coconut oil if you have it!

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For this recipe you’ll need:

4 cups chopped mangoes (or whatever fruit you choose!)

1 cup water

2 tablespoons coconut oil (or other sweetner)

1 tablespoon fresh lemon juice

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Begin by peeling and chopping the mango. You can use the tutorial above or this one I did here.

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In a food processor, combine mangoes with water and lemon juice until completely smooth.

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Pour puree into a pot.

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Add coconut oil and heat over medium flame until it reduces down by half. Stir frequently and be sure not to burn it. If you need to, lower the heat. This should take about 10 minutes or so depending on your stove, etc.

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Cover a large baking pan with parchment paper or use a silpat. Smooth the puree about an 1/8 of inch thick. You should be able to almost see through the puree. Bake at 200 degrees for four to five hours.

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You’ll know when it is done because the fruit leather will be smooth and not sticky. Let cool completely before cutting.

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Use a pizza cutter to slice into strips. You can roll them up with strips of parchment paper for easy storing. I ate mine so fast that part didn’t really matter.

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What are some of your favorite fruit roll up flavors?

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Besides this mango fruit leather, some of my favorite mango recipes are Coconut Mango Jerk ChickenCoconut Mango Lassi and Grilled Portabella Mushrooms with Strawberry Mango Salad! It’s mango mania!

Paleo Fudge Cake from Three Diets, One Dinner

I thought we could all use a little something sweet this Monday. And what better than a Paleo Fudge Cake from Brittanie of Three Diets One Dinner . Brittanie is eating paleo in a family who isn’t. On her blog she shares about her journey to a paleo lifestyle and how it’s changed everything for her.

After a wine and cheese event last week, she told me about her delicious sounding paleo cake. I was so intrigued and asked if she would let me share her recipe with all of you. She said yes, so here it is!

Doesn’t it look delicious? All photos and recipes shared on this post are from Three Diets One Dinner .

Paleo Fudge (Birthday) Cake
serves 8-12 (depends on your slicing!)
1/4 cup coconut flour
1/4 cup arrowroot starch (flour)
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
4 Tablespoons butter, melted
2 Tablespoons canned coconut milk
3 eggs
1 Tablespoon vanilla extract
1/4 cup canned pumpkin
1/4-1/3 cup maple syrup
Dark Chocolate Ganache (recipe follows)

Preheat your oven to 350º and grease an 8″ round cake pan (or 8″ square brownie tin or a 12-muffin tin) with butter. In a food processor, pulse together the dry ingredients until there are no clumps. Coconut flour clumps easily, so make sure

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it is nice and smooth. In a large bowl, whisk together the remaining ingredients until well combined. Add the dry ingredients to the wet and stir with a rubber spatula until combined. Spread the batter evenly into the pan with your spatula. It will be thick, so you’ll have to be careful about smoothing it out. Bake for 30 minutes, until an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes before removing it to cool on a wire rack. Cover with dark chocolate ganache and serve.

Dark Chocolate Ganache:

3 ounces dark (70% +) chocolate, chopped
2 Tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

In a bowl, microwave all the ingredients for 2 minutes, stopping and stirring at 30-second intervals, until melted and smooth. Let cool before spreading on chocolate cake.


Doesn’t this look amazing?? Brittanie says it tastes like a ding dong, I can’t wait to try it!

What are some of your favorite paleo recipes?