Dry a mango in your oven for a crispy, healthy snack. With no sugar added, the natural sweetness of the mango shines through, satisfying your sweet tooth while keeping your waistline in check. The slices crisp in the oven and store for months once dried, making for a convenient snack. While these snacks take some time to make, the oven does most the work and the work is well worth the reward.
- Skill level:
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Things you need
- Paring knife or vegetable peeler
- Cutting board
- Wire rack
Peel the flesh from the mango with a paring knife or vegetable peeler.
Set the mango upright on a clean cutting board.
Cut thin strips from the mango by slicing with a sharp knife lengthwise.
Turn the oven to the warm setting or the lowest temperature setting between 54.4 and 60 degrees Celsius.
Place the mango slices in an even layer on a wire cooling rack with a piece of cheesecloth draped over them.
Set the sheet or tray in the oven, with the door propped slightly open. Position a fan outside the oven and direct it into the oven. Turn it on low and keep it running while the mango is drying.
Dry the mango until it has no soft spots and feels like rubber. Drying times vary on the moisture content of the mango, the thickness of the slices and the humidity in your environment. The mango may take as little as a few hours to dry or up to 24 hours.
Tips and warnings
- Select mangoes that are ripe but not soft.
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