How to Dehydrate Mangoes
Dried mango without added sugar
- 10 mangoes
- 2 tbsp. honey
- ½ cup lemon juice
Start with fresh, ripe, organic mangoes. When you press your fingers into the rind, it should be soft, but not so soft that the flesh begins to spoil. This will make it easier to properly slice and dehydrate the mango.
This can be confusing and difficult. Cut off both ends of each mango, enough to expose the yellow inside. Place the mango on one of the flattened sides and carefully peel it using a sharp knife or mango slicer.
Finally, with the skin completely removed, cut the mango fruit into ¼” slices. The length of your mango slices is less important than maintaining a consistent thickness so that they dehydrate evenly.
Set your oven for fruit leather to 135 degrees. Combine the honey and lemon juice and mix until smooth, then dip each slice, shaking off any remaining moisture. The citrus from the lemon juice will keep the mango flesh from browning.
Unsweetened dried mango
Just omit the honey. You’ll retain the mango’s natural, sweet tanginess as well as its delicious nutrients.
Place the prepared mango slices on the dehydrator trays. Leave space between each piece to allow air and moisture flow and efficient dehydration.
It dries for 8 hours. Check how pliable the dried mangoes are, as they should be quite firm and their stickiness gone. Allow to dry as long as necessary, keeping in mind that the dried mango will become slightly moist after chilling for 30 minutes.
Dehydrated Mango Recipes
Chocolate covered mango
- Dehydrated mango
- Bitter or dark chocolate
Chop the chocolate and warm it in a saucepan over low heat. We recommend dark chocolate for its antioxidant properties and because it is so delicious when combined with the natural flavor of mango. Stir frequently until the chocolate is runny.
Remove the chocolate from the heat and prepare a baking sheet with parchment paper. Dip each of your dehydrated mango slices in the chocolate and place them directly on the baking sheet.
Chill the entire sheet of chocolate covered mango slices in the refrigerator for 30 minutes. They are now ready to enjoy or store in ziplock bags!
You can also make spicy dried mango this way. Just sprinkle some hot pepper, such as cayenne pepper, on the freshly dipped chocolate mango slices before setting the chocolate in the fridge.
Mango fruit juice in fruit dryer
You can make your own mango powder by pureeing and then drying mangoes. Simply place whole portions of peeled mango in a fruit processor and liquefy. Add water or fruit juice as needed for consistency.
Set yours dried fruit machine up to 135 degrees. Pour the mango puree onto firm, nonstick ¼” baking sheets and dry until firm and nonstick. After chilling for 30 minutes, blend into a fine powder.
You can simply add water to the fruit juice powder. The nutritional value and flavor of the mango fruit will speak for itself, especially since the flavors are concentrated and intensified when the mango is dehydrated.