1. Peeling and core removal: The method and difficulty of peeling and core removal of fresh and mature mangoes vary with varieties, maturity and hardness. Generally speaking, mangoes with hard flesh and thick and hard skin are peeled by hand with stainless steel knives, cut into pieces and removed from the stone. Mango with high maturity is relatively easy to peel, so it is often peeled directly by hand, or blanched with hot water at 85- 100℃ for 0.5-2 minutes according to the variety and maturity of mango, and then peeled manually after rapid cooling, or peeled manually after steam blanching and cold water cooling.

2. Beating: Beat the remaining pulp after peeling and coring with a beater.

3. Heating concentration: put mango pulp into a stainless steel pot or a jacketed pot for heating concentration, evaporate part of water, then add auxiliary materials, add 40 kilograms of white sugar according to 50 kilograms of mango pulp, or reduce the amount of white sugar by 25-30 kilograms, and add 200 grams of sodium alginate thickener. Sodium alginate is pre-added with 5 times of water, gradually absorbs water and dissolves into uniform colloid, and finally, 50-100g citric acid (50-100g) is added. Pay attention to the feeding order.

4. Spreading and baking: pour the mango sauce into a 6mm deep tempered glass plate, spread a layer of white cloth on the plate in advance, then send it to a baking room for baking, and dry it at 60-70℃ until the sauce is half dry.

5. Peel and slice: take out the tempered glass plate from the curing barn, uncover the white cloth, take out the whole mango cake (semi-dry) and cut it into square or round cakes manually or mechanically.

6. Drying: the sliced mango slices are sent to a curing barn for baking, and the moisture content is reduced to 3% ~ 5% to be qualified.

7. Packaging: The finished product is packaged in small bags.