HOW TO MAKE DRIED MANGOES

HOME MADE DRIED MANGOES

Ingredients / materials:

Half ripe mangoesRefined sugar (preferable white)Stainless steel knifePlastic basin Plastic screen

Process:

Peel off the skin of the mangoesSlice in pieces at the size desired. Place in clean plastic basinAdd sugar enough to cover mango and mix slightlyDrain out liquid after 12 hoursAir and sun dry mango slices on plastic screenWhen moisture goes down to 10%, pack and seal in thick .003 plastic bags

of uniform weightStore or distribute for sale or serve.

COMMERCIAL DRIED MANGOES

Process:1. Freshly harvested mature green mangoes are classified, sized and graded

removing diseased and damaged fruits.2. Fruits are subjected to Hot Water Treatment (HWT) preferably with

fungicide then air-dried. 3. Ripening is done placing 20 grams packed calcium carbide wrapped in

paper and placed strategically among the fruits placed in a kaing lines with newspaper and filled with 60 to 100 pieces mangoes and covered airtight for 4 days.

4. After 4 days, the fruits are removed and sorted for ripeness and size. Those still with fungal infection upon ripening are discarded. Those still hard and green are separated and allowed to ripen fully.

5. The fruits are sliced at the lateral axis from both sides ant the middle seed section following the contour of the seed to maximize recovery.

6. The pulpy flesh is scooped from the peel using stainless steel spoon to avoid acid reaction. Aluminum should not be used as it will cause discoloration

7. The cheeks are cut lengthwise into 2 to 3 pieces depending on the size of the fruit.

8. Mango slices are then blanched in syrup as 2 to 3 hours delay will cause discoloration. Sixty Brix syrup is prepared by boiling 60 kilos sugar in 40 kilos of water (40 liters)

9. When the slices become translucent, they are removed from the fire and allowed to cool. One percent Sodium Methabisulfite is dissolved in the syrup. Mango slices are then added to the syrup and soaked overnight.

10.Mango slices are removed, drained and rinsed in clean water to remove excess sugar that may crystallize when dried.

11.The slices are spread on trays lined with cheesecloth, properly spaced to allow maximum load.

12.Trays are placed in cabinet dried with 50 to 60° C temperature for one to two hours

13. Immediately after drying they are loosely packed in plastic bags and stored at ambient room condition for 24 hours to allow for equilibration of moisture among pieces

14.The slices are rolled in confectioner’s sugar and the excess coating is brushed off

15.They are then weighed, packed and sealed in polypropylene bags of .003 thickness, then packed in boxes and shipped to market outlets.