Ripe mangoes are dried in the form of pieces, powders, and flakes.

Drying procedures such as

sun-drying, tunnel dehydration, vacuum-drying, osmotic dehydration may be used. Packaged and
stored properly, dried mango products are stable and nutritious.

One described process involves as pre-treatment dipping mango slices for 18 hr (ratio 1:1) in a
solution containing 40° Brix sugar, 3000 ppm SO2, 0.2% ascorbic acid and 1% citric acid; this
method is described as producing the best dehydrated product. Drying is described using an
electric cabinet through flow dryer operated at 60° C. The product showed no browning after 1
year of storage.

Drum-drying of mango purée is described as an efficient, economical process for producing

dried mango powder and flakes. Its major drawback is that the severity of heat preprocessing can
produce undesirable cooked flavours and aromas in the dried product. The drum-dried products
are also extremely hydroscopic and the use of in-package desiccant is recommended during
storage.

Dried Mango Recipe 1

Ingredients:
– 10 kgs firm ripe mangoes
– 1800 g refined sugar
– 4 L water
– 10 g sodium metabisulfite (preservative)

Materials:

– Stainless steel peeler

– Stainless steel knife
– Cheesecloth
– Chopping board
– Thermometer
– Colander or strainer
– Cabinet dryer
– Polyethylene bags

Procedures:

1. Wash mangoes thoroughly. Peel using stainless steel peeler.

2. Slice diagonally about 5/16 of an inch thick.
3. Prepare syrup by mixing sugar, water and sodium metabisulfite.
4. Heat the syrup then add the mango slices. Heat until 90oC
5. Soak mangoes in syrup for 6 hours overnight.
6. Drain the mangoes from the syrup.
7. Spread on trays and dry at 45-55oC for at least 18 hours.
8. Sweat in cheesecloth overnight.
9. Pack in polyethylene bags and seal.
Dried Mango(Osmosis)

Ingredients

* 10 kl. fresh firm ripe mangoes

* 1 1/2 kl. sugar
* 5 grams of sodium metabisulfite

Note:

Green mangoes can also be used for dried green mangoes, following the same procedure.

Procedure

1. Weigh and wash fruits thoroughly.

2. Peel. Slice longitudinally. Separate choice cuts from chips.
3. Weigh mango slices.
4. Add 30% sugar. Allow to stand for 4-6 hours.
5. Drain. Add 1% sodium metabisulfite to syrup.
6. Boil Syrup. Add mango slices and boil for 3 minutes.
7. Let stand overnight. Drain. Collect syrup
8. Wash mango slices with warm water. Drain.
9. Spread on trays and dry in solar dryer for 16 hours.
10. Sweat for 12 hours. Sprinkle confectionaire’s sugar.
11. Pack in polythylene/polypropylene bags.