How to Dehydrate Mango
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Dehydrated mangoes are a delicious and nutritious snack. They also make a tasty addition to both sweet and savoury dishes such as curries, dips and sauces, various desserts, trail mix and granola. They’re also wonderful as a salad topping.Â
Snapshot
Special Prep
none
Temperature
135°F
Time
8 hours
Mass Change
Approx 85% decrease
How to prep mango for dehydrating
Preparation is minimal: all you need to do is peel and slice the mango.
An extra step to keep mango from discolouring
This preparation step is completely optional and up to personal preference. I personally skip this because it’s primarily for aesthetics. But if taking extra measures to prevent your mango from discolouring is something you’re interested in, it can be done! You can either lightly coat or spray the mango slices with lemon juice or an ascorbic acid based product before dehydrating. Keep in mind that both routes will slightly alter the taste of the mango.Â
FYI:
Dehydrated mango isn’t as chewy as store-bought dried mango, which is typically infused with added sugars that help retain moisture and create a chewier texture.Â
How to dehydrate mango
Basic Steps:
- Slice or chop mango into the desired size and shape (pieces should be as uniform as possible; 1/4″ thick recommended)
- Optional: Lightly coat or spray the mango with lemon juice or an ascorbic acid based product
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
- Place in dehydrator and dehydrate at 135°F for about 8 hours
It’s that easy!
Notes:
- A mesh liner is recommended for mango – especially if not doing strips (otherwise they will fall through the trays)
- Dehydrating times may vary (the water content in the mango, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when mango is fully dehydrated?
Mango will be dry to the touch and quite stiff, but somewhat flexible and can tear easily. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your mango in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the mango become tacky) you know there is still moisture and more dehydrating time is needed.Â
Notes:
- You technically can’t over dehydrate mango for long term storage. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.
- Over drying may be of concern if you’re wanting chewier mango to eat within a few weeks.
Fresh to dehydrated conversion measurements ​
85%
The mass and weight of mango decreases by about 85% once dehydrated.
Ex. Flesh of 1 small mango (185g)
- Pre-dehydrated:Â 185gÂ
- Dehydrated:Â 26g
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How to store dehydrated mango:
Here are some tips to help you maximize the shelf life of your dehydrated mango:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, onions should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated mango:
Dehydrated mango to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated mango:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use frozen mango?
Yes, you can dehydrate frozen mango! As a bonus, you may not need to thaw the mango before dehydrating. That being said you may need to slice the mango into thinner pieces before dehydrating (so partial thawing to cut it may be necessary)
Can I use an oven to dehydrate mango?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Mango needs to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the mango or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Mango
Notable Equipment
- 1 Dehydrator
Ingredients
- mango
Instructions
- 1. Slice or chop mango into the desired size and shape (pieces should be as uniform as possible; 1/4″ thick recommended)
- 2. Optional: Lightly coat or spray the mango with lemon juice or an ascorbic acid based product
- 3. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
- 4. Place in dehydrator and dehydrate at 135°F for about 8 hours (for 1/4" thick)
Notes
- You can use frozen mango, however, fresh mango is highly recommended for the best texture and flavour
- A mesh liner is recommended for mango - especially if doing chunks (otherwise they may fall through the trays)
- Dehydrating times may vary (the water content and thickness of the mango, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
