#Dried mango how to
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#Dried mango license
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If you are drying the mango in the oven then set the temperature of the oven to its lowest and make sure the fan is on or the door is open. If you have temperature settings on your dehydrator you will want to set it at around 45 – 65C / 110 – 135F.Īt this temperature range, you are retaining as much as the nutrients as possible in the mango but still drying in an acceptable time. I like to slice mango around 5mm thick or about 1/4 inch.Īt this thickness, it will take around 10 hours to dry in a dehydrator and you will end up with a pleasingly firm yet slightly chewy texture to the dehydrate mango, great for snacking on. On the other side of the coin, thin slices will become sharp and brittle and the texture will not be quite so good. Ripe mango is pretty juicy so removing that moisture is going to take a long time if the slices are too thick. The key to dehydrating any fruit is the thickness of the slices. Wash and remove the stones and skins before we get to slicing. Even though they are being dehydrated the better quality you start with the better the dried mango will be. It goes without saying, you want to use the freshest, ripest mangoes you can find.
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