Preheat your oven to 170°F (or as low as it will go). Line a baking sheet with parchment paper.

In a blender, puree the strawberries with 1 tablespoon of lemon juice until smooth. Repeat with the mango and remaining lemon juice.

You can blend the fruits separately for a swirled look or together for a uniform color.

If straining seeds, pour the strawberry puree through a fine mesh strainer.

Optional: Simmer the strawberry puree in a saucepan over low heat for 5 to 10 minutes to reduce moisture.

Pour the purees onto the parchment-lined baking sheet and spread into a thin, even layer (about 1/8 inch thick).

Bake for 6 to 8 hours, checking after 6. It should be fully dried but still slightly tacky—not wet or sticky.

Let cool, then use kitchen scissors or a sharp knife to cut into strips. Roll up with parchment if you want the classic fruit roll-up style.