Prepare your jelly roll for the dehydrator by lightly rubbing oil all over. Or prepare a pan for the oven dehydrating.
Cut, pit, and puree two mangos until mixture is smooth without lumps. Pour mango puree into your jelly rolls and set aside.
Separately, puree all the strawberries. Dot mango mixture with strawberry puree. Run a knife loosely through mixture to get a marble effect.
Dehydrate at 135-160 °F for about 4 hours or until mixture is dry but not sticky or too dry and brittle. Remember the thicker the mixture, the longer the drying time.