This isn’t rocket science but just a method that worked really well and made short work of a case of Kent Mangos. I scored the ripe box at Ranch 99 Market for a song – you could smell the mango-y-ness wafting from the box (after of course you left the questionable seafood herbal Pinesol legit asian grocery smell).
For slicing and serving I really like this method using a glass, although the mangos in this purchase were almost too big, I could only do this AFTER slicing half but still helpful.
- Dehydrator (or can use the oven either on dry function or low low heat)
- Ripe Mangos
- Metal box cheese grater (slicing side)
- Vegetable peeler
Peel the skin off only half the mango so that you can hold onto the fruit without it all over the place. Run your mango across the slicing side of the cheese grater to get strips that are a good thickness for drying. I used primarily the top two slicers. Of note, I tried to using the peeler to create the mango slices but they ended up very very paper thin when dehydtrated- actually sustained a mango paper cut. Don’t ask. Keep slicing and peeling until about half is gone, then use the glass method if you like to remove the giant pit and repeat, but do just peel away a part at the time so you have the skin to help hold it together. There was still a pile mushy indeterminate shaped mango, just put in a storage container and add to yogurt, ice cream or just spoon it right into your mouth.
In the dehydrator at about 130 F it took my batch about 4 hours to dry. I like to fill up each layer and put some sliced banana in at the end.