Learn how to make homemade dried mango with no sugar added, either in a food dehydrator or oven.
Pin this now to find it later
Pin ItIt’s actually so easy to make your dried fruit, and you’ll also save a ton of money than buying packaged dried fruit from the grocery store.
I would also recommend trying these easy recipes if you want to make more than just dried mango: Dried Apricots, Dried Blueberries, Dried Plums
How to Make Dried Mango in a Food Dehydrator or Oven
- Slice the Mango. Peel ripe but firm mangoes and cut into thin ¼-inch strips.
- Dry Mango (In a Dehydrator): Arrange strips on trays (no overlap) and dry at 135°F for 8–12 hours.
- Dry Mango (In an Oven): Place strips on a parchment-lined sheet, bake at 175°F (or lowest setting) for 3–4 hours, flipping halfway. Keep oven door slightly open.
- Cool and Store. Mango is ready when leathery and pliable, not sticky. Let cool completely before storing in an airtight container.
(You may also like: Pineapple Mango Smoothie)
Storage Instructions
To Store: Once completely cooled, vacuum seal the dried mango in a bag and store it in a dark pantry or cupboard. This method helps preserve flavor and texture for several months.
P.S. If you want to learn how to dry more fruits, take a look at these recipes: https://nurturedhomes.com/dried-fruit
Dried Mango
Ingredients
- 2 mangoes, ripe, but firm
Instructions
How to Make Dried Mango in a Dehydrator:
- Peel the mangoes and slice the flesh into thin, even strips (about ¼ inch thick).
- Arrange the slices in a single layer on the dehydrator trays, making sure they don’t overlap.
- Set the dehydrator to 135°F for fruit.
- Dry for 8 to 12 hours, checking occasionally. The mango should be flexible and leathery but not sticky or wet.
- Let cool completely before storing.
How to Make Dried Mango in an Oven:
- Preheat the oven to 175°F (80°C) or the lowest setting your oven allows.
- Line a baking sheet with parchment paper.
- Peel and slice the mango into ¼ inch thick strips.
- Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t touch.
- Prop the oven door open slightly to let moisture escape.
- Bake for 3 to 4 hours, flipping the slices halfway through.
- The mango is ready when it’s pliable, leathery, and no longer sticky.
- Let cool completely before storing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
