Chop the Mango (2 cup) and Fresh Strawberry (2 cup).
Preheat oven to 170 degrees F (75 degrees C). Line 2 small, rimmed baking sheets or 9x13 pans with plastic wrap or parchment and set aside.
Place the mango, strawberries, and Honey (to taste) into a blender or food processor and pureé until smooth.
Pour into prepared pans and smooth out with a spatula so that the mixture is a uniform 1/8th of an inch thick.
Bake in preheated oven for 4 to 8 hours, or until fruit is thoroughly dried. Remove from oven and let cool.
Remove from plastic wrap and place firmly on pieces of wax paper on a flat work surface. Using a scissors, trim the edges and cut into 1-to 1.5-inch strips.
Roll strips up and store in a sealed container for up to 2 weeks.