Bong Long Reader

Transform ripe mangoes into sweet, chewy snacks with simple drying steps!

➤Start with Fresh, Ripe Mangoes:
Choose ripe but firm mangoes for best flavor and texture. Overripe mangoes can become too mushy during drying.
➤Wash and Peel the Mangoes:
Rinse mangoes thoroughly and peel the skin off using a sharp knife or vegetable peeler.
➤Slice Evenly for Uniform Drying:
Cut the mango flesh away from the seed and slice it into ¼-inch thick strips to ensure consistent dehydration.
➤Optional-Soak in Lemon Water:
To preserve bright color and add a subtle tang, soak slices in a lemon juice and water solution for 10 minutes.
➤Pat Dry to Remove Excess Moisture:
Use paper towels to blot the mango slices dry before placing them in the dehydrator or oven.
➤Choose Your Drying Method:
You can use a dehydrator (135°F/57°C), oven (lowest temperature setting), or sun-dry in hot, dry weather.
➤Arrange Slices in a Single Layer:
Place mango pieces on a mesh tray or baking sheet without overlapping to allow proper air circulation.
➤Dry for 6–12 Hours:
Depending on thickness and method, mangoes take 6–12 hours to dry. Flip halfway through for even drying.
➤Cool and Condition Dried Mango:
Let dried mangoes cool completely and “condition” them by storing in a jar for a week to distribute moisture evenly.
➤Store in Airtight Containers:
Keep your dried mangoes in airtight jars or vacuum-sealed bags. Store in a cool, dark place for up to 1 year.