How to Dehydrate Mangos

Slicing Fruit

Purchase between 2 and 40 mangoes for your dehydrating procedure. The number you purchase should be commensurate with the number of dehydrator trays you have. If you plan to do it in the oven, two to three mangos will cover a baking tray.

Set them on the kitchen counter to ripen if they aren’t ripe already. If you depress the skin with your thumb, a ripe mango will have some give to it. An unripe mango will be very hard.

Buy a mango slicer from an online distributor or a kitchen store if you are planning on dehydrating a large number of mangos. Slicing them is a sticky process and a mango slicer will reduce your chances of cutting yourself.

Slice a mango by placing it on a cutting board with the end down. Slice about ⁄4 inch (0.6 cm) from the centerline down through the mango to extract the “cheeks.” Turn a cheek so that the peel is facing down and slice parallel lines down from top to bottom. Be careful not to cut through the skin at the back. Flip the mango cheek over and peel off the skin.

Repeat, cutting two cheeks for each mango and setting the slices aside in a bowl.

Dehydrating Mangos

Remove your dehydrating trays from your dehydrator. Try not to take too much time between slicing and placing the dehydrating trays inside, so you can preserve the nutrients in the fresh fruit.

Arrange the slices in parallel lines on your dehydrating tray. Make sure there is some space between each slice for air to move through.

Set your dehydrator to 130 to 135 degrees Fahrenheit (54 Celsius) for 10 to 14 hours.

Opt to do them in the oven by stacking them on a parchment lined baking tray and placing them on the lowest setting. Crack the door of the oven to let air flow through. Dehydrate for 10 to 14 hours.

Peel the dried mango off the trays. Place them in an airtight glass jar or in plastic bags. Keep them in a cool, dry and dark place to preserve freshness.

Finished.