Recipe: Dried Mangoes – A sweet, tangy, and healthy treat
2013
Dried mangoes. Is there anything better? I’m not sure. I remember when my friend first introduced me to dried mangoes during grad school. She forced me to eat one (rough, I know), and I was hooked. Unfortunately, I knew that these little store-bought gems were not the awesome health food that the package labeling would like me to believe. While a short ingredient list (only three items), two of them were still suspect:
- Mango
- Sugar
- Sulfer Dioxide
The sugar part wouldn’t be the worse thing in the world for an occasional snack if it weren’t the processed, possibly GMO variety. Nope. No thanks.
And sulfer dioxide? Even though it’s allowed by the FDA as a preservative… um, looking over its profile doesn’t make me want to ingest it. Ever.
A better dried mango recipe
I was on the lookout for a better dried mango recipe. And I found one! It’s simple and yummy. A big thanks to Cooking God’s Way for the recipe idea. It’s really good. In fact, when I first made these I told my husband he had to wait to try them. They finished drying just before I went to bed and I wanted to grab a few photos when the light was good the following day. I promised he could have some later.
Well, I took my photos the next day while the hubs was off doing some work. And I’m not sure what happened because by the time he got back they were gone! (Weird. *burp*).
Of course, I made these in my handy dehydrator…. (which you still have a couple days to enter to win!) Just another reason why I love this kitchen gadget.
Dried Mangoes Recipe
Adapted very slightly from this recipe.
Ingredients:
4 – 5 ripe mangoes
1 Tbs raw honey
1/4 cup lemon juice
Directions:
1. Mix honey and lemon juice in a small bowl. Stir until the honey is dissolved.
2. Peel and slice mangoes into small even strips.
3. Dip each strip into the lemon/honey mixture, shake off any excess. Place on dehydrator sheets.
4. Dehydrate for 10 – 12 hours at 135 degrees. (I’d start checking around 8 or 9 hours. Times will vary based on humidity levels. Mine took about 11 hours.)
Bonus: How to peel your mango
Sometimes mangoes can be hard to cut. Here is a quick picture tutorial on how to get your mango strips ready for dried mango yum.
1. Slice off the ends (just a little bit!) so that you have a sturdy bottom to work with:
2. Carefully slice away a the thin layer of outer peel.
3. Slice your pieces, keeping the size consistent. Just keep moving around the mango until you start getting to the fibrous core. Then stop.
The end.
Easy, right?
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I can’t wait to make these and I love the tutorial on peeling and cutting the mango – very helpful!
Thanks for sharing,
Katie
Thanks Katie!
Looks yummy! Thanks for the peeling and slicing tutorial, too. I don’t think I have ever purchased a mango. How do you know when one is ripe/good?
Look for a mango that smells sweet and that is soft… kind of like an avocado. You don’t want it too mushy, but you should be able to feel some give when you press it.
Thank you for the quick response. I think my kids will enjoy these.
This looks. Super easy and delicious. I’m a huge mango fan but I’ve never had dried mango before. I guess I’m going to have to invest Ina dehydrator so I can try this out.
They are so yummy!
Is there a way to do it in the oven? Maybe around 200 degrees? Thanks!
I can’t say for sure how it would turn out, but it wouldn’t stop me from trying if that was my only option. I’d start with just one mango, and check it earlier on since it will be hotter.
135 degrees is F or C?
F, sorry!