Dried mangoes. Is there anything better? I’m not sure. I remember when my friend first introduced me to dried mangoes during grad school. She forced me to eat one (rough, I know), and I was hooked. Unfortunately, I knew that these little store-bought gems were not the awesome health food that the package labeling would like me to believe. While a short ingredient list (only three items), two of them were still suspect:
- Sulfer Dioxide
The sugar part wouldn’t be the worse thing in the world for an occasional snack if it weren’t the processed, possibly GMO variety. Nope. No thanks.
And sulfer dioxide? Even though it’s allowed by the FDA as a preservative… um, looking over its profile doesn’t make me want to ingest it. Ever.
A better dried mango recipe
I was on the lookout for a better dried mango recipe. And I found one! It’s simple and yummy. A big thanks to Cooking God’s Way for the recipe idea. It’s really good. In fact, when I first made these I told my husband he had to wait to try them. They finished drying just before I went to bed and I wanted to grab a few photos when the light was good the following day. I promised he could have some later.
Well, I took my photos the next day while the hubs was off doing some work. And I’m not sure what happened because by the time he got back they were gone! (Weird. *burp*).
Of course, I made these in my handy dehydrator. Just another reason why I love this kitchen gadget.
- 4 - 5 ripe mangoes
- 1 Tbs raw honey
- ¼ cup lemon juice
- Mix honey and lemon juice in a small bowl. Stir until the honey is dissolved.
- Peel and slice mangoes into small even strips.
- Dip each strip into the lemon/honey mixture, shake off any excess. Place on dehydrator sheets.
- Dehydrate for 10 - 12 hours at 135 degrees. (I'd start checking around 8 or 9 hours. Times will vary based on humidity levels. Mine took about 11 hours.)
Bonus: How to peel your mango
Sometimes mangoes can be hard to cut. Here is a quick picture tutorial on how to get your mango strips ready for dried mango yum.
1. Slice off the ends (just a little bit!) so that you have a sturdy bottom to work with:
2. Carefully slice away a the thin layer of outer peel.
3. Slice your pieces, keeping the size consistent. Just keep moving around the mango until you start getting to the fibrous core. Then stop.
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