No-sugar-added dried mango
10 mangoes and 2 tablespoons of honey.
juice from half a lemon
Get some organic, fully ripe mangoes and get started. The peel should give somewhat when you push on it, but not a great deal that the fruit within has gone bad. Both slicing and dehydrating the mango will be less of a hassle.
This may be a complicated and chaotic process. Mangoes should have both ends cut off so that the golden flesh can be seen. Peel the mango gently using a knife that’s pointed or a mango slicer while the mango is standing upright on one of its flattened sides.
Once the peel has been removed entirely, cut the mango into 1/4-inch thick slices. Maintaining uniform thickness will ensure that your mango slices dry at the same pace, regardless of their length.
Preheat the oven temperature to 135 degrees to make fruit leather. Stir the honey & lemon juice together until uniform, then immerse the slices in the mixture and let any excess moisture drip out. Mango meat won’t brown thanks to the lemon juice’s acidity.
Dried, unsweetened mango
Just leave the honey out. The excellent nutrients of the mango will be preserved, and its natural, sweet tanginess will remain.
Prepare your dehydrator trays by placing the mango slices there. Make sure there’s enough room in between each item for air to circulate and moisture to evaporate.
Allow 8 hours for drying time. The dried mango should be rather firm, and the stickiness should have dissipated by the time you get it. Keep in mind the fact that dried mango will re-moisten after chilling for 30 minutes, and dry for as long as necessary.
Recipes for dehydrated mango
Mango dipped in chocolate
Mango, bittersweet or dark chocolate, dehydrated
In a saucepan, melt the chocolate while stirring constantly. The antioxidant qualities of dark chocolate and the natural sweetness of mango make this a winning combination. Repeatedly stirring will bring the chocolate to a liquid state.
Turn off the heat and take the chocolate out of the oven. Get a baking sheet ready. Dehydrated mango slices may be dipped in chocolate and then placed on a baking sheet to set.
Refrigerate the whole sheet or chocolate-covered mango segments for 30 minutes to chill. They may now be eaten immediately or placed in airtight containers.
This method also works for drying mango to create a spicy snack. Before chilling the chocolate-coated mango slices, sprinkle them with a touch of spicy pepper, such as cayenne.
Mango juice extracted with a fruit dehydrator
Mango fruit powder may be made at home by pureeing and drying fresh mango. Mangoes may be processed into a liquid by placing entire, peeled chunks in a blender or food processor. If the consistency is too thick, add water and fruit juice.
To dry fruit, use 135 degrees on your dryer. Mango puree is best dried in a thick layer (about 1/4 inch) on nonstick drying trays. Blend into a powder form after letting cool for 30 minutes.