Step 1

Start with clean hands, equipment, and countertops.

Step 2

If using frozen mango, thaw and cut into smaller, ½" cubes, then place the mango on dehydrator trays. Use a mesh liner if your trays have larger holes.

Step 3

If using fresh mango, peel the skin then slice ¼" strips off the two broad sides of the mango until you hit the pit. Then, slice strips off the remaining thin sides. Arrange on dehydrator trays.

Step 4

Dehydrate at 135°F / 57°C for 8-10 hours until dry and pliable (see Note 2).

Step 5

Let the dried mango cool completely before storing.

Step 6

Short-term storage: If mango will be consumed within a week or two, store in a ziptop bag or sealed container on the counter or in a pantry.

Step 7

Long-term storage: Condition by loosely packing the dried mango in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the mango to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the mango from sticking together.

Step 8

After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the mango.