Dried mango production method is as follows:

Tools / raw materials: mango, fruit knife, dryer.

1, will be ready to wash and peel the mango spare.

2, from the tip of the fruit into the knife, a mango into two slices spare.

3, will cut the mango arranged into the oven, set 80 degrees + hot air function for six hours.

4, six hours after taking out the baked dried mango continue to dry for three days.

5, three days later, the dried mango can be eaten.

Precautions for making dried mangoes

1, choose fresh and ripe mangoes: choose ripe but not overripe mangoes, with brightly colored skins and full flesh texture. The dried mango made in this way has a better texture and sweeter flavor.

2. Wash and peel: Wash the mango and use a knife to peel off the skin. Make sure the surface of the mango is clean to avoid impurities from entering the production process.

3, slicing evenly: cut the peeled mango into even thin slices to ensure that the dried mango is heated evenly and dries consistently during the baking process.

4, pickling: Soak the sliced mangoes in a moderate amount of salted water for a period of time, usually 15-30 minutes. This helps remove the bitter taste of the mango and keeps the color of the dried mango bright.