Eleven Steps to Make Dried Mango (Osmosis) for Business — Dehydrated mango is obtained from rare-ripe carabao mangoes dried through the principle of osmosis followed by drying with the use of a cabinet dryer. The finished products are golden yellow with a semi-translucent, plump appearance, chewable texture, which are neither crisp of leathery and a flavor characteristic of sweetened mango.
Dried mangoes can be eaten as is, as snack and dessert or used as ingredients for ice cream mixes and toppings.
In the dehydration of fruits, several factors like choice of drying equipment and operating conditions must be considered in the drying process because these can have strong impact on the physical properties of the finished product.
Dried mango ingredients:
* 10 kilos fresh firm ripe mangoes
* 1 and ½ kilo sugar
* 5 grams of sodium metabisulfite
Procedure on how to make dried mango:
1. Weigh and wash fruits thoroughly.
2. Peel. Slice longitudinally. Separate choice cuts from chips.
3. Weigh mangos slices.
4. Add 30% sugar. Allow to stand for 4 to 6 hours.
5. Drain. Add 1% sodium metabisulfite to syrup.
6. Boil syrup. Add mango slices and boil for 3 minutes.
7. Let stand overnight. Drain. Collect syrup.
8. Wash mango slices with warm water. Drain.
9. Spread on trays and dry in solar drier for 16 hours.
10. Sweat for 12 hours. Sprinkle confectionaire’s sugar.
11. Pack in polythylene/polypropylene bags.
Note: Green mangoes can also be used for dried green mangoes, following the same procedure.
You can also learn how to make dried mango rolls here.
Source: Agricultural Training Institute, DOST (Basic Methods in Mango Processing)