Choose fully ripe mangoes for dehydrating – they can be dried as long slices, small pieces, or diced. After taking the time to dry, they become deliciously chewy with a sweet but strong mango flavour, making them perfect for snacks on their own, or added to trail mix, baked goods, yoghurt, etc. 
Ingredients for DEHYDRATED MANGO
Yield: around 120g
Mangoes (any variety)   
1.  Before you begin: disconnect the dehydrator from the power point. Clean dehydrator as per dehydrator manual i.e. cleaning racks, base and fruit roll trays in warm, mild soapy water, rinse and dry each part thoroughly. Wipe lid and frames with a damp, soft sponge with a mild detergent. Do not use steel wool, scouring pads or abrasive cleaners. Do not place any parts in a dishwasher. Always follow the dehydrator manual instructions. Ensure the dehydrator is unplugged before reassembling. Ensure hands, utensils and food preparation areas are clean before preparing food.
2.  Wash mangoes.
3.  Peel mangoes with a vegetable peeler.
4.  Remove any bruised/damaged fruit.
5.  Slice mangoes 5mm thick (1/4 inch). A mandolin is helpful to create even slices, or cut them by knife if preferred. Try to keep all slices the same thickness so they dehydrate at the same rate. Mangoes can be cut thicker, but again, the same thickness for all pieces. The thicker they are, the longer it will take to dehydrate the mango pieces.
Mangoes can be cut into long slices, small pieces, or diced if you prefer.
TIP: Set aside small pieces of mango, pulp etc to make jam or mango fruit leather.
6.  Place sliced mangoes onto dehydrator trays, leaving a little space around each piece to allow air circulation.
7.  Place dehydrator trays onto the base (or into the dehydrator frame), alternating the directions with each tier for round models and ensuring all racks/shelves are securely positioned.
8.  Place the lid on the top drying rack (or close the door for square-shaped units).
9.  Plug the power cord into a power outlet and set the dehydrator temperature to 55°C  (130°F) and timer to 8-12 hours (depending on the fruit thickness and dehydrator model, this time may vary).
10.  Rotate racks on round dehydrators every 2-3 hours to ensure all racks dry evenly.
11.  Cool dehydrated mangoes completely (to room temperature) before placing into storage containers or bags.
12.  Test mangoes have dried properly by cutting a piece open. There should be no moisture visible inside. Mangoes will be pliable, crack or flake, depending on the thickness and time dehydrated.
13.  Store dehydrated mangoes in an airtight jar, container or vacuum sealer bag in the pantry (short term), refrigerator or freezer, at a temperature of 5-20°C (40-70°F). Check for moisture forming on the container during the first week after drying – if moisture appears, food has not been dried enough and needs to be dehydrated further (or frozen). Dried food can also be covered in plastic wrap (or vacuum sealed) and stored in a freezer safe container.
For long-term storage, refrigeration or freezing is recommended.
14.  Enjoy dehydrated mangoes dry or rehydrate by soaking in water (or adding to dishes during cooking).
o  Any variety of mango can be used in this recipe;
o  Slightly underripe mangoes can be used, as long as a little flavour is present in the fresh fruit because the flavour (and sweetness level) will concentrate when fully dehydrated;
o  Flavour with some orange juice (or make it spicy by sprinkling with chilli powder).
o  Trail mix;
o  Dip dried mango partially into dark chocolate;
o  Serve with dried pineapple, dried banana and some dried coconut (this can be rehydrated together too).
Author: Megan Radaich          
Image Credit: Megan Radaich          
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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