The advantage of dried mango to enterprises is to expand the industrial chain through food freeze-drying technology, explore new ways for mango to be eaten fresh and common dried fruits, and enhance product market competitiveness.

In recent years, my country’s mango planting area and output have also gradually expanded and are improving. However, mango itself is a dominant product in Southeast Asian countries. my country's mango industry will inevitably face fiercer market competition during its growth and development, which may empower mangoes to go global and seize the domestic market.

Dried mango production

Take a mango, wash the outer skin, and peel off the outer skin.

Use a knife to cut the mango vertically into slices about 0.3 cm thick.

Take a small pot, pour 100 grams of water and 30 grams of sugar, and cook over medium heat until the sugar is completely dissolved.

Then put the cut mango slices into the sugar liquid cooked in step 3.

After cooling, place it in the refrigerator for 3 hours, then carefully remove the mango slices.

Place them one by one on a drying rack in a cool and ventilated place.

It is best to turn it every 3 to 4 hours during this period. If it is a humid area, you can use a fan to blow it.

After drying for about 24 hours, the mango slices become tough and can be eaten. The drying time should not be too long, otherwise the taste will be hard. The drying time depends on the thickness of the mango slices and the dryness of the weather. There is a big relationship, so you can be flexible in terms of time.