How to make dried mango
Dried mango - nibbling fun on the go
The exotic fruit has become more and more popular with us in recent years. It grows on the evergreen mango tree, which can be up to 45 m high. The fruits hang on long stalks on the tree and weigh between 300 grams and 2 kilograms. The color of the shell ranges from green to yellow to red. Often there are fruits with a combination of all three colors. The flesh is bright orange-yellow. It encloses a large, flattened stone. The pulp can be dried easily, it loses some of its fibrous structure. The fruit is peeled to dry and then cut into wedges from the stone. These are then dried in ovens with a supply of warm air. As a result of the drying process, the fruits lose moisture and their percentage sugar content increases, which makes them sweeter but also lasts longer. That is why they are ideal in this form, for example, for muesli bars or recipes such as our Energy Balls.
The mango is at home in the tropical rainforest and originally comes from the area between the Indian Assam and Myanmar or from Borneo. As a cultivated plant, it is now widespread almost everywhere in the warm regions of the world. The fruits come from the USA, Mexico, Central and South America, Southeast Asia or the tropical parts of Africa. In Europe, mango is grown in the south of Spain. The main exporter of the sweet fruits is still India.
Dried mangoes are available all year round.
The fruits retain the fine exotic taste of the fresh fruits when they dry, but taste much sweeter due to the percentage increase in the sugar content.
Dried mangoes are great for snacking in between. They are good substitutes for confectionery. They are also suitable for baked goods with dried fruits. Also delicious for making your own muesli bars.
The dried fruit is best kept in a cool (7-10 ° C) and dry place. Storage in the refrigerator is not recommended as the humidity there is too high. Sealable, opaque cans are best.
When properly stored, dried mangoes can be kept for up to 2 years. Sulphurized fruit has a longer shelf life than unsulphurized fruit. The warmer the storage location, the shorter the shelf life.
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