rare ripe mango, mature green is also applicable
sodium metabisulfite or sodium erythorbate (food grade)
Many countries banned the use of sodium metabisulfite. Use sodium erythorbate instead.
Materials and Equipment:
wire trays lined with sinamay or bamboo trays
OPP or PE plastic bags of 0.003 mm thickness, popular plastic bags are now made of polypropylene, PP
- Wash mangoes to remove surface dirt.
- Peel mangoes using stainless steel peeler; slice along its lateral axis from both sides of the middle seed section, and cut the cheeks into pieces with a thickness of approximately 1.5cm.
- Add white sugar (30% by weight) to mango slices. The sugar is allowed to melt in the mangoes. (Another method of syruping is by quick process in which 25% of sugar and 75% of water is prepared into syrup by boiling then cool and add to the mango slices.)
- Heat the mangoes until the slices become translucent. Cool.
- Add 0.1% of sodium metabisulfite or sodium erythorbate (1 g for every kilogram of mango slices). Mix thoroughly.
- Soak mangoes in syrup for at least 18-20 hours. Drain. Rinse slices with running water.
- Lay slices on trays lined with cheesecloth. Dry in a cabinet drier at 60-65 degree centigrade for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust and flies.
- Remove from trays and loosely pack dried mangoes in polypropylene bags and store at ambient condition for 18-24 hours.
- Roll in confectioner’s sugar and remove excess coating through straining.
- Pack and seal in polypropylene bags of 0.003″ thickness.
- Store in dry and cool place.