2. Peel off the skin of the mango. The outer skin must be peeled clean. Otherwise the peel will turn brown during processing, affecting the appearance and taste.

3, peeled fruit with a sharp blade longitudinal slices, the thickness of about 8 ~ 10mm.

4, the mango slices soaked into the sugar water. There should be more sugar in the sugar water, which will give the sour mango a sweeter flavor.

5. Soak for 4-5 hours.

6. Fish out the mango slices, arrange them and put them in the oven.

7, the oven temperature is first controlled at 70-75 ℃, later controlled at 60-65 ℃. Drying process pay attention to the sieve change, flip, back to wet and other operations.

8, to be dried mango slices, the general moisture content of 15% to 18% or so, stop baking. Place the dried mango in an airtight container and let it soften back, so that the water content of each part is balanced and the texture is soft.

9, so you can eat.