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.