Preheat your Oven to 170°F (or as low as your oven will go — no higher than 200°F). Line a large rimmed Baking Sheet (18×13 inch) with a Silicone Baking Mat or Parchment Paper. Do NOT use Aluminum Foil — the fruit will stick.

Add the 3 cups fresh or frozen strawberries hulled; thawed if frozen, 1 cup fresh or frozen mango chunks thawed if frozen, 3 tbsp honey or maple syrup for vegan version, 2 tbsp fresh lemon juice from about 1 lemon, ½ tsp lemon zest finely grated, 1 pinch fine sea salt, and 1 tsp vanilla extract to a Blender. Blend on high for 60–90 seconds until completely smooth. Taste and add 1 tbsp turbinado sugar optional, for extra sweetness if fruit is tart if the fruit is tart. Blend again briefly to combine.

Pour the purée onto the prepared Baking Sheet. Use an Spatula to spread it into an even, thin layer — about 1/8 inch thick. Tilt the pan gently to help it spread evenly to the edges. Thinner is better; thick spots won't dry fully.

Bake for 2.5 to 3 hours, until the surface is no longer sticky to the touch and the edges are just beginning to lift. The center should feel dry and pliable — not wet or tacky. Check at the 2-hour mark; Oven times vary.

Remove from the Oven and let cool completely on the pan, about 15 minutes. Once cool, dust lightly with 1 tsp powdered sugar for dusting finished rollups so they don't stick to prevent sticking. Peel the fruit sheet off the mat or Parchment Paper in one piece.

Place the fruit sheet on a fresh piece of Parchment Paper. Use scissors to cut it into strips about 2 inches wide, then roll each strip up tightly with the Parchment Paper still attached (just like the classic store-bought version). Twist the ends to seal. Store in an Airtight Container at room temperature for up to 3 days, or refrigerate for up to 1 week.