Add oil to the baking tray and grease it.

Now place the parchment paper and gently press it. Oil helps the parchment paper to stay in place. You can skip this step if you are using precut parchment paper or a silicone mat.

Peel the chop the mango into chunks. In a blender or mixer jar, puree the mango by adding the red chili powder—no need to add any water. I got about 1 cup of mango puree, approx 222 grams.

Preheat the oven to 175 deg F or the lowest temperature.

Add the mango puree to the prepared baking tray lined with parchment paper and spread it evenly with a flat spatula. Adjust the thickness according to your preference. More thickness means more baking time.

Now, bake it in the middle rack for 3.5 to 4 hours or bake. I baked mine for 4 hours.

After baking, let it cool for 30 to 40 minutes and slowly lift the roll-ups from the parchment paper. (PS- You can cut it along with parchment paper as well. )

Trim the crispy edges and cut the roll-ups into strips. Store them in a refrigerator. It stays good for a few weeks. I haven't tried freezing them yet.