Thaw the frozen mangoes and strawberries fully for 1–2 hours at room temperature or microwave in 30-second increments.

In a blender, combine the thawed mangoes with fresh lemon juice and blend until smooth. Add optional sugar if desired.

Clean the blender and blend the thawed strawberries until smooth.

Lightly coat dehydrator trays with coconut oil to prevent sticking.

Spread a thin layer of mango puree on the trays and create a ring of strawberry puree in the center, swirling gently.

Dehydrate at 135°F for 6 to 10 hours until dry to the touch but slightly tacky. Check for doneness after 4 hours.

Cool, cut into sections, roll in parchment, and store in an airtight container.