Welcome to my little corner of the internet! I’m Anna, and today I’m excited to share my journey in transforming our home into a functional homestead.
One of my favorite projects is dehydrating mangoes, which I’ve done a few times before.
If you’ve never tried dehydrated mango before, you’re in for a treat! It’s nothing like the sugary stuff you find in stores that often resembles a candy-like texture.
When you dehydrate mangoes at home, you get pure, intensified flavor with a wonderfully chewy texture.
Table of Contents
Getting Started: Preparing the Mangoes
Dehydrating mangoes is one of the easiest projects I’ve tackled. All you need to do is peel, cut, and place them on the dehydrator trays—no special tricks required!
My go-to tool for peeling is a sturdy vegetable peeler I got back when I was experimenting with a raw vegan diet.
It’s fantastic; if I can find a link for it, I’ll share it in the description below.
The peeler slices through the mango skin effortlessly, making the process quick and straightforward.
When selecting mangoes, I find that the riper they are, the better. Ripe mangoes are at their peak sweetness, leading to a more flavorful dried product.
However, don’t hesitate to use overripe mangoes that need preserving; they can still make delicious snacks.
A general rule of thumb is that the quality of the fruit you use will reflect in the final product.
To prepare the mangoes, I cut off the cheeks, trying to get as close to the pit as possible.
After removing the skin, I slice the fruit into pieces about a quarter of an inch thick. This thickness is ideal for snacking; it maintains some substance while dehydrating.
Filling Up the Dehydrator
After cutting up ten mangoes, I filled almost five trays in my Excalibur dehydrator. One thing I appreciate about the Excalibur is its capacity.
It fits significantly more than the round models, which is fantastic for larger projects like this.
For this batch, I decided to dehydrate at a lower temperature. I aimed for around 95 to 105 degrees Fahrenheit to retain the enzymes and nutrients in the mangoes.
I remembered that the recommended temperature for keeping the food “alive” is around 105 degrees.
Setting Up the Dehydrator
I began loading the dehydrator trays with the cut fruit. Today, I’m using my Excalibur dehydrator, which is perfect for this task due to its large capacity—ideal for all the mangoes we had on hand.
I arranged the mango pieces evenly on the trays, allowing for some airflow between them. Once the trays were full, it was time to pop them into the dehydrator.
The Excalibur is my go-to for dehydrating, but I also use an Easy Dry and occasionally utilize solar dehydrators. For now, though, it was time to set the temperature.
I initially set the dehydrator to 35 degrees Celsius but quickly increased it to 57 degrees Celsius, which is the optimal temperature for drying mangoes. Then, I hit start and let the magic begin.
The Dehydration Process
After about half an hour, I decided to check on the mangoes. They were still looking pretty moist, but I knew this was just the beginning.
Mangoes tend to stick to the trays as they dry, so I made a mental note to keep an eye on them.
Four hours into the process, I checked again and noticed they had started drying out. This was the perfect moment to flip them over to avoid sticking.
It’s a good practice to rotate the trays as well since dehydrators can have hot and cool spots. By moving the trays around, I ensure that all the mangoes dry evenly.
After about nine hours, I figured it was time for another inspection. To my surprise, the mangoes were still quite moist in the middle, so I decided to let them go overnight.
The beauty of dehydrating is that it’s a bit of an art; you judge when it’s done by feel rather than strict timing.
Checking on the Mangoes
With lower heat settings, the resulting texture is more pliable rather than crispy. The last time I dehydrated mangoes at a higher heat, they turned out too crunchy for my liking.
I prefer the texture to resemble that of gummy candies, and this method delivered exactly that.
After the mangoes had dehydrated, I checked to ensure they were dry but not too dry. I could tell they were finished when they had a firm texture yet remained a bit chewy.
To prevent any potential moisture-related issues, I planned to add a dry pack inside the storage container
Morning Check-In
The next morning, I woke up early to check on the mangoes before heading off to work. I was eager to see how they turned out.
As I inspected the trays, I was delighted to find that they had dried beautifully. A quick squeeze revealed no moisture in the middle, which is exactly what I was looking for.
When dehydrating mangoes, it’s crucial to ensure that the center isn’t juicy; otherwise, it could lead to spoilage. After giving a few more pieces a taste test, I knew we were in business.
Packaging the Dried Mangoes
With the mangoes now perfectly dehydrated, I left them to cool for the day. Cooling is essential before packaging to avoid condensation, which can ruin the texture and flavor.
My plan was to store some in jars and the rest in vacuum-sealed bags for long-term storage.
I decided to separate the plain mango from the chili mango.
The chili mango, which I had sprinkled with Gochugaru chili powder for a little kick, would be perfect for adults, though I suspected the kids would want to get in on that action as well.
As I packaged everything up, I kept an eye out for any pieces that still felt a bit moist in the middle.
Those would become our “first snack” instead of going back into the dehydrator.
The Final Product
I filled a big jar with the plain dehydrated mango and another smaller jar for the chili version. Then, I turned my attention to vacuum sealing the remaining mango pieces.
I prefer to prepare all my bags before sealing so I can redistribute the contents if needed.
Once everything was packed, I prepared to seal the bags. It’s always satisfying to see the transformation from fresh fruit to perfectly dehydrated snacks ready for later enjoyment.
Conclusion
In summary, dehydrating mangoes is a fantastic way to preserve the sweetness of summer and enjoy it long after the season has passed.
These dehydrated mango slices are perfect for snacking anytime.
I often reach for them when I want something sweet without the guilt. They’re also a fantastic treat for kids, offering a healthy alternative to candy.
If you love mangoes and want to try something new, I highly recommend giving this process a go.
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