veganvegetarian
hawaiian
Li Hing Mui Mango
10 min
221 cal
2gProtein
56gCarbs
1gFat
1Recipes
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Sweet and tangy dried mango slices. A fiber-rich, energy-giving snack for on-the-go!
Chewy, sweet, and bursting with tropical flavor, these homemade dried mango slices are a healthy and delicious snack. Made with just two simple ingredients, they are perfect for on-the-go energy and incredibly easy to prepare in your oven or dehydrator.
Serving size: 1 serving
Prepare your oven and baking sheets. Preheat the oven to its lowest temperature, typically between 170-175°F (75-80°C). Line two large baking sheets with parchment paper or, for better air circulation, place an oven-safe wire rack over each sheet.
Prepare the mangoes. Wash and thoroughly dry the mangoes. Using a sharp knife or vegetable peeler, remove the skin. Slice the mango flesh away from the large central pit. Cut the flesh into uniform slices, about 1/4-inch (6mm) thick. A mandoline slicer is excellent for achieving consistent thickness.
Treat the slices. Place the mango slices into a medium bowl. Drizzle with the fresh lemon juice and gently toss with your hands to ensure every slice is lightly coated. This step is crucial for preventing the mangoes from turning brown during the drying process.
Arrange the slices for drying. Lay the coated mango slices in a single layer on the prepared baking sheets or wire racks. Ensure that the slices do not touch or overlap, as this will prevent them from drying evenly.
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Sweet and tangy dried mango slices. A fiber-rich, energy-giving snack for on-the-go!
This hawaiian dish is perfect for snack. With 110.03 calories and 1.5g of protein per serving, it's a low-sodium, low-fat, low-calorie option for your meal plan.
Dry the mangoes. Place the baking sheets in the preheated oven. To allow moisture to escape, prop the oven door open slightly with the handle of a wooden spoon. Bake for 3 to 5 hours, flipping the slices over at the halfway point (around 1.5 to 2 hours).
Check for doneness and cool. The mangoes are ready when they are dry to the touch, leathery, and pliable. They should not be sticky, wet, or brittle. Begin checking for doneness after 3 hours. Once done, remove from the oven and let them cool completely on the wire racks. They will become chewier as they cool.
Store properly. For best results, 'condition' the dried mangoes by placing the cooled slices loosely in a sealed glass jar for 4-5 days, shaking daily to redistribute moisture. After conditioning, store them in an airtight container at room temperature for up to a month or in the refrigerator for longer storage.