How to Dehydrate Mango

You’d have to be mad to not notice that it’s mango season. These gorgeous fruits of the gods packed with naturally occurring enzymes that aid the

breakdown and digestion of proteins, about 2.5g of fibre per fruit for plenty of prebiotics, vitamin C, vitamin A  and cholesterol lowering pectin. I was able to pick of a box of 15 ripe mangoes for just $10 at my local farmers market and decided to make some mango chips to have on hand as a snack.



The Dehydrator

My dehydrator was purchased from ebay a few years ago for about $40 and it’s made plenty of dehydrated fruit and vegetables and seeded crackers in its time. You can of course spend quite a bit more money on a more intelligent dehydrator with temperature control but mine work just as fine.

Try this one for about the same price that is BPA Free


or invest in the more robust dehydrator for $107 

Always line the trays with baking paper so that your home made produce doesn’t stick to the trays. You can buy purpose made round paper sheets to fit your dehydrator, but I find ripped up sheets works just as well

How To

  • Start with fresh ripe mangoes and wash them in lukewarm water to remove any residue from the skin
  • Mango pulp can be very slippery to cut so be very careful. Start by slicing them in half, avoiding the pip. Peel the skin off each of the halves and slice the pieces into thin (1/2 centimetre thick) slices
  • Place the mango slices onto the trays and dehydrate for approximately 14 hours (depending on the room temperature they make need more or less time so check them after 10 hours. I personally like them still chewy and not dried to a crisp
  • Store in airtight containers

Enjoy your mango slices all year round for extra fibre, digestive enzymes, vitamin C and because they are just so delicious!