You can dry mangoes yourself just as well as local fruits. To do this, use fully ripe fruit without bruises or rotten spots and ensure quick and thorough drying so that your dried mangoes do not start to get mouldy.

Dry mangoes yourself

Peel your mango and cut the fruit into small pieces. The larger the mango pieces are, the longer the drying time and the greater the risk that too much residual moisture will remain and the dried mangoes will start to get moldy. Dry the mango pieces in warm, dry air, in the attic, in a dehydrator, or in the oven.

For attic or air drying, you can string the mango pieces onto a string and hang dry. However, the pieces of fruit must not touch each other, otherwise they will not dry evenly and there is a risk of mold. A slight draft is advantageous because the drying process must not take too long. Find a dry, warm place for this.

If you want to dry the mango pieces in the oven, place the pieces on a wire rack or baking tray and set the oven to 70 °C. Do not close the oven door all the way, but leave an opening for moisture to escape. Pack the completely dried and cooled mango pieces airtight and store them in a dark and cool place.

The essentials in brief:

  • only use fully ripe fruit without bruises
  • cut into not too big pieces
  • dry quickly and thoroughly
  • pack only after it has cooled down
  • store in an airtight, cool and dark place

The use of dried mango

Dried mangoes can be used in a similar way to fresh mangoes. Unlike fresh fruit, they retain their flavor when cooked. They taste great in sweet and savory dishes with rice, but can also be made into jam or chutney.

Unlike fresh mangoes, they are also suitable as an additive for herbal teas, they refine and improve the taste and provide a pleasant sweetness. They have the same effect in morning muesli or as a snack.

tips and tricks

Only dry fully ripe undamaged mangoes, this guarantees the right taste and a long shelf life.

UE

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