How to Make Dried Mango and Papaya
Ingredients:
rare ripe mango
refined sugar
confectioner’s sugar
sodium metabisulfite or sodium
erythorbate (food grade)
Many countries banned the use of sodium metabisulfite. Use sodium erythorbate instead.
Materials and Equipment:
stainless-steel knife
mechanical drier
wire trays lined with sinamay or bamboo trays
cheesecloth
stove
OPP or PE plastic bags of 0.003 mm thickness
Procedures:
- 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 deg. 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 ordinary plastic 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 OPP or PE plastic bags of 0.003″ thickness.
- Store in dry and cool place.
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I live in a poor country but it is rich in natural resources therefor when I learn more about processing different fruitI share this information with the less fortunate, to help them to improve their lifestyle with available economic material. thank you very much. Sally
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