Dried mango without added sugar
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10 mangoes
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2 tbsp. honey
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½ cup lemon juice
Start with fresh, ripe, organic mangoes. When you press your fingers into the skin, it should be soft, but not so soft that the flesh of the fruit has begun to spoil. This will make it easier to slice and dehydrate the mango properly.
This can be complicated and difficult. Cut both ends of each mango, just enough to see the yellow interior. Lay the mango on one of the flattened sides and carefully peel it with a sharp knife or mango slicer.
Finally, with the skin completely removed, cut the mango fruit into ¼” slices. The length of the mango slices is less important than keeping the thickness consistent, so they dehydrate evenly.
Set your fruit leather oven to 135 degrees. Combine the honey and lemon juice and stir until smooth, then dip each of the slices, shaking off any residual moisture. The citrus in the lemon juice will prevent the flesh of the mango from browning.
Unsweetened Dried Mango
Just omit the honey. It will retain the sweet, natural acidity of the mango, as well as preserve its delicious nutrients.
Arrange the prepared mango slices on the dehydrator trays. Leave space between each piece to allow for air and moisture flow and effective dehydration.
Dry for 8 hours. Check how flexible the dried mango fruit is, as it should be quite solid and its stickiness should have decreased. Let it dry for as long as necessary, keeping in mind that the dried mango will get a little damp after it has been chilled for 30 minutes.
dried mango recipes
chocolate covered mango
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Dehydrated Mango
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Bitter or dark chocolate
Chop the chocolate and heat 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 reaches a runny consistency.
Remove the chocolate from the heat and line a baking sheet with parchment paper. Dip each of your dehydrated mango slices into the chocolate and place directly on the baking sheet.
Chill the entire sheet of chocolate covered mango slices in the refrigerator for 30 minutes. Now they are ready to enjoy or store in zip lock bags!
You can also make a spicy dried mango this way. Simply sprinkle some hot pepper, such as cayenne, over freshly dipped chocolate mango slices before hardening the chocolate in the fridge.
Mango fruit juice in a fruit dryer
You can make your own mango fruit powder by pureeing and then drying the mango. Simply place whole servings of peeled mango in a fruit processor and blend. Add water or fruit juice as needed to achieve consistency.
Set your dried fruit maker to 135 degrees. For mango puree, place on ¼” thick nonstick drying trays and dry until solid and non-sticky. After cooling for 30 minutes, blend to a fine powder.
You can simply add water to the powdered fruit juice. The nutrition and flavor of the mango fruit will speak for itself, especially since the flavors are concentrated and intensified when the mango is dehydrated.