In a food processor, blend mango cubes until very smooth.  Place in a bowl, mix in 2 packets of Truvia and set aside.

Repeat with raspberries.  If desired, strain seeds from raspberries.  Mix in 2 packets of Truvia and set aside.

Line a large cookie sheet with silpat baking mat or wax paper.  Pour mango onto lined cookie sheet and spread evenly.  Add raspberry puree on top of mango puree and spread evenly, to about 1/8" thick.

Bake on 170 degrees for 3-4 hours or until center is barely tacky.

Flip fruit leather onto parchment paper, roll up (hot dog style :) and cut into 1.5" rolls.  Store for up to a week in an airtight container.