making dried mango

Mango, also known as Honey Hope and An Polo Fruit, has always been known as the "King of Tropical Fruits" because of its delicate flesh and mellow flavor. It is one of the high-quality tropical fruits and the second largest tropical fruit in the world. And now the convenient and fast transportation also allows us to eat different varieties of mangoes all year round. Mangoes are climacteric fruits, harvested in summer and autumn. They ripen quickly after harvest and are perishable. Mangoes are sensitive to low temperature, susceptible to cold damage, and cannot be stored. Therefore, the deep processing of fresh mangoes has become one of the main ways to solve the storage intolerance of mangoes.

So people often process it into candied fruit, fruit wine or dried fruit to enjoy, and DIY at home can also make it so delicious, and the steps are very simple, just peel, cut two, soak three, and dry for four.

How should I make dried mango? Take a mango and wash the skin, peel off the skin, and cut the mango vertically with a knife into slices with a thickness of about 0.3-0.5 cm. Take a small pot, pour 100 grams of water and 30 grams of sugar into it, cook on medium heat until the sugar is completely dissolved, then put the cut mango slices into the sugar solution cooked in step 3. After cooling, put it in the refrigerator for 3 hours, carefully take out the mango slices, place them on a drying rack one by one, and place them in a cool and ventilated place. During this period, it is best to turn the surface every 3-4 hours, and let it dry until about 24 It's ready to eat after an hour.