Dried Mango Recipes - Food Prep Guide - Preserving & Storing Food (2024)

FAQs

What is food preservation of dried mango? ›

Air-dried mango is often produced with the addition of sulphites. Sulphites are used as a preservative to prolong shelf life and to retain the intense bright yellow colour. If dried mangoes are produced as organic, sulphites cannot be used.

Simply place the entire mango into a freezer-safe bag, label it with the date, and slide it into the freezer. When you're ready to use it, take it out of the freezer and let it defrost on the counter for 1 to 2 hours. You can peel and cut the mango while it's still frozen, or wait until it's has thawed to cut it up.

Put them in a zip lock bag or a regular plastic cover. Fold the cover and store in an air tight container. Keep this container in the fridge. The mangoes will be fresh for up to a year if stored like this.

Long-term storage: Condition by loosely packing the dried mango in a transparent, airtight container.

It's a fab source of fibre

In other words, it might be tempting, but don't eat too much mango. Rather go for whole grains and veg to do the heavy lifting in this department. Too much dried fruit in general has been known to cause some, er… tummy issues. 30-40g is a good guide for portion size.

Generally speaking, some of the best-dried fruits for longevity are mangos, figs, dried plums or prunes, raisins, and blueberries. These will last for up to one year when stored correctly.

Dried mango, when stored properly, can last for 6-12 months in the refrigerator, 12-18 months in the freezer, or 4-12 months in a pantry if kept in a cool, dry place.

If your mango is ripe, but you're not ready to eat it just yet, place it in the fridge whole — a low-humidity crisper drawer is a good place. The temperature will slow down the fruit's ripening and extend the time you have with it. If possible, keep your fridge at 40 degrees F.

Prepare a light to medium syrup and bring to a boil. Peel and slice mangoes. Cook mango slices 2 minutes in boiling syrup. Pack hot slices into hot jars leaving ½ inch headspace.

How to make dried mango softer? ›

The Easiest Way to Soften Any Dried Fruit

This is very simple, and works on any kind of dried fruit. Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer.

Dried mangoes can make use of the energy in the fructose at a time when food is short. When there are many mangoes they are difficult to sell so many are wasted. If they are dried, they can be eaten later. For selling dried mangoes need to look good, but for home or local consumption this is not so important.

One of the main benefits of dried mango is its high vitamin C content. Vitamin C is an essential nutrient that helps boost the immune system, protect against disease, and improve skin health. Dried mango is also a good source of dietary fiber, which can help regulate digestion and promote feelings of fullness.

Peel the skin off the mango then gently slice each mango into 1/4 inch pieces longways (cut around the pit!) Add each slice to a baking sheet topped with an oven-safe cooling rack (this helps cook off any moisture from the mango) Add to oven and bake for about 5 hours (flipping each piece over every hour)

Some dried mangoes may contain additives or preservatives to enhance their shelf life. Common additives include sulfur dioxide, which acts as a preservative and helps retain the fruit's color.

Cut the ripened mangoes into either slices or small cubes. Make sure the pieces are small to enable easy spacing. Small pieces also ensure deep, thorough freezing. Place these cut mangoes in a zip lock bag to store in a refrigerator.

Pack cooled dried fruits in small amounts in dry glass jars (preferably dark) or in moisture- and vapor-proof freezer containers, boxes or bags. Using glass containers allows you to see moisture buildup on the interior immediately. Put the containers in a cool, dry, dark place or in the refrigerator or freezer.

Sulphur dioxide can act as a preservative in a variety of foods and beverages such as dried fruits and vegetables, pickled vegetables, fruit juices and grape wines.