Homemade dried mango slices
Homemade dried mango slices
Soft and chewy in texture with a tropical flavor, dried mango slices are one of our favorite “healthy” snacks.
Trader Joe gave us the idea for dried mangoes. Just Mango Slices have been one of our go-to snacks for hiking, backpacking, camping and road trips for years! We’re so impressed that our parents started putting them in our Christmas stockings!
But making dried mango at home is also super easy! Whether you already have a dehydrator or want to use your oven, you can enjoy homemade dried mangoes in no time!
Mango is a tropical fruit and thus can be found fresh all year round. Frozen mangoes are also available in the freezing aisle of nearly every major supermarket in the country. So any time of the year is a great time to make your own dried mangoes.
Then let’s get started. We’ll tell you everything you need to know to make soft and chewy dried mangoes!
What types of mango can be dried?
Both fresh ripe mangoes and frozen mangoes dry well. There are two trade-offs that should be considered a matter of personal choice.
Frozen Mangoes: Widely available in the frozen aisle, frozen mangoes are by far the easiest option. They were peeled, cut into cubes and frozen to maximum maturity. You may need to cut the cubes in half to make them a little thinner, but other than that all the hard work is done.
The “big” downside to frozen mangoes is that they come almost exclusively in cubes. So if you want to recreate the dried mango skins you love from Trader Joe’s, frozen mangoes won’t work.
Fresh mango: Locating, peeling, and cutting thin, inch-size mangoes is a lot of work. Also, mango pits are known to be difficult to repair. But the end result is supple, easy-to-make mango skin that’s a dead bell for the Trader Joe’s version.
Mango skin option: Buy frozen mango, thaw or puree it in a food processor or blender, then pour it onto a silicone mat or parchment paper. This is basically just making mango fruit skins. The end result won’t have the natural shape of dried fresh mango slices, but you’ll get a large, flexible, and rollable snack without having to deal with fresh mangoes.
For detailed instructions on how to make fruit peels (including 100% mango fruit skins), check out our dried fruit skins tutorial.
Preparing and pre-treating mangoes for dehydration
Before you begin preparing mangoes, make sure counters, equipment, and hands are clean and sanitized to prevent contamination.
To prepare the frozen mango:
- While still frozen, cut large cubes in half so that they are about an inch thick. ½ inch thick cubes will not dry out evenly.
- You don’t need to thaw the mango to start drying it, but the drying process will take longer.
To prepare fresh mango:
- Make sure the mango is ripe, it should bounce a little when you squeeze it gently. Strong, unripe mangoes will be stringy and sour, and ripe mangoes will turn into slices when cut.
- Remove the peel with either a potato peeler or a sharp knife.
- Cut about ¼ of the base. Lay the bottom flat on a cutting board with the handle foot pointing up.
- Using a sharp knife, cut slices along the wide side of the mango.
- You can cut inch strips from the sides to increase yield.
How to dry mango
Once the mango is prepared, prepare your dehydrator and follow these steps:
- Arrange cubes or slices of mango on the trays of your dryer. If you are using a pan with large holes, line it with parchment paper or better yet with a mesh liner cut to the size of your pan . Leave space between pieces to allow air to circulate.
- Dehydrate at 135°F (57°C) for 6-12 hours until the mangoes and skins are dry.
- Depending on your machine, you may need to rotate the trays from time to time to promote even drying.
- Oven drying mangoes: Place mangoes on a single-layer baking sheet lined with a silicone mat (this will prevent sticking). dry in the oven at the lowest temperature; If possible, leave the door open to allow steam to escape (be careful with children or pets!). Turn the pieces over every hour and remove them once they are completely dry.
Featured Equipment: Dryers
If you are looking for a dryer on the market, we recommend that you purchase an adjustable temperature dryer, which allows you to adjust the drying temperature to get the best results for the individual ingredients. The dryer we recommend (and use) is often the COSORI Premium. You can also check out our top dryer posts for a comparison of all the dryers we’ve used that we recommend.
How do you know when the mango is ready?
The mango should be pliable when completely dry but with no visible traces of moisture (divide one in half and squeeze; if moisture appears, dry longer).
How to store dried mango
When dried and stored properly, dried mangoes can last for more than a year. Here are our tips for storage:
- Allow the mango to cool completely before transferring it .
- Store in a clean, airtight container. For a longer shelf life, vacuum seal.
- Use a moisture-wicking desiccant if you plan to open the container frequently or if you live in an area with high humidity.
- Label the container with the date and any other important details
- Place the container in a cool, dark, and dry place. The pantry interior works well.
Tips for vacuum sealing
We love storing our dried foods in vacuum-sealed Mason jars using the FoodSaver Portable Vacuum Sealer along with these jar sealing accessories. This gives us the advantage of vacuum sealing without the waste (and expense) of vacuum packaging plastic bags. Since the jars are clear, we make sure to store them in a dark place in our pantry to keep them out of direct light.
how to use
Dried mango is an incredibly tasty snack on hand. They are great for hiking, camping trips, picnics, ski trips, or days at the beach. Dried mangoes can provide a quick calorie boost as well as boost the mood for tropical flavor.
Also, although we haven’t conducted a scientific survey, we have yet to meet a kid who doesn’t like dried mangoes, even picky eaters! Therefore, it can also be a favorite snack for kids.
- 1 pound mango and see note 1
- Start with clean hands, equipment, and work surfaces.
- If using frozen mangoes, defrost and cut into smaller cubes, then place the mangoes on the dryer trays, using a mesh liner if the trays have larger holes.
- If using fresh mango, peel the peel, then cut slices” from the wide sides of the mango down to the pit, then cut the slices from the remaining thin sides, and place on dryer trays.
- Dry it at 135°F/57°C for 8-10 hours until it dries well (see note 2).
Storage Tips
- Allow dried mangoes to cool completely before storing.
- Short-term storage: If the mango is to be consumed within a week or two, store it in a ziplock bag or airtight container on the counter or in pantry.
- Long-term storage: Conditioning is done by packing the dried mango loosely into an airtight transparent container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the mango to the dryer (unless there are signs of mold, then discard the entire batch). Shake the bottle from time to time to prevent the handle from sticking.
- After conditioning, store it in an airtight container in a cool, dark place for up to a year. The vacuum seal will help extend the life and quality of the handle.
Note 2: Dried mangoes will be dry (not sticky) but pliable when dried properly. To test, remove a slide and let it cool completely. It will flex a little, but if you break one in half and squeeze it, there shouldn’t be any moisture seeping through. If there are any remaining signs of moisture, put them back in the dryer or oven to dry longer.
*Nutrition is an estimate based on information provided by a third party Nutrition Calculator
