How We Process

Processing dehydrated mangoes involves several key steps to ensure they retain flavor, color, and quality while extending shelf life. Here's a breakdown of the typical dehydrated mango processing steps:

1. Selection of Mangoes

Use ripe but firm mangoes (varieties like Alphonso, Kent, or Tommy Atkins are common).

Avoid overripe or bruised fruit.

2. Washing and Sorting

Wash mangoes thoroughly to remove dirt, pesticides, and residues.

Sort by size and ripeness for even drying.

3. Peeling and Slicing

Manually or mechanically peel the mangoes.

Slice into uniform pieces (usually 5–10 mm thick) to ensure even dehydration.

4. Pretreatment (Optional but Recommended)

To preserve color and nutrients:

Dip slices in a solution of citric acid or ascorbic acid (e.g., 1% lemon juice + water) for a few minutes.

Alternatively, sulfite treatment (e.g., sodium metabisulfite) can be used in commercial operations (but needs labeling due to allergies).

5. Drying

There are several methods:

🔹 Hot Air (Cabinet) Dryers (Common in Commercial Use)

Set temp: 50–60°C (122–140°F).

Time: 8–14 hours, depending on slice thickness and moisture level.

6. Cooling

After drying, cool mango slices to room temperature to avoid condensation in packaging.

7. Packaging

Use moisture-proof packaging:

Resealable stand-up pouches (for retail)

Sealed lid pet can jars

8. Storage

Store in a cool, dry place away from light.

Shelf life: 1 year, depending on packaging and conditions.

9. Quality Control (Optional for Commercial)

Test for:

Moisture content (should be ~12–15%)

Microbial safety

Sensory attributes (color, taste, texture)