If you are up north and currently are harvesting lots of mango's. Or even somewhere down south like us and can get your hands in some of the cheap boxes of mango's around... I highly recommend dehydrating to preserve some. But I also recommend vacuum sealing some, because they disappear quick!!! 😂🤣😂😋😋😋
They are soooooo good 😋 And my family is the same with going through them quick.... especially my eldest too. With the amazing price of mango's at the moment, I'm actually thinking of doing another batch this year.
@@Bush_Edge_Homesteading_Aus I’ve got one like Exidry too, can’t remember the name of the actual brand but I haven’t tried it with our limited solar power yet! Will have to give it a go now! You have re- inspired me!
I have a Sunbeam dehydrator. It’s similar to yours. I wanted smaller mesh silicone for my trays, so I bought some from Amazon. I cut to size and my mango doesn’t stick to them much at all. This is awesome since I don’t always remember to go in after a few hours to move them around. The name of the ones I bought are GUCUJI Pack of 5 Premium Non Stick Silicone Dehydrator Sheets for Fruit Dryer. They work a treat, and are easier to wash in the sink because they are floppy like fabric.
I like to dry my chilli and make flakes or powder, never even occurred to me to try mango! can ask why 57° specifically and not 55 or 60? seasons greetings
Hehe. Good question on the temp. My dehydrator comes with a great book that gives optimum temps for dehydrating different foods and this is the temp for mango. There is a thing called 'case hardening' if you dehydrate at too higher temp. This is basically when the outside drys too fast and the middle stays soft and wet. It takes forever to dry fully when that happens. Also to high and you can start cooking the food, changing the quailty and nutrition. Too cold and it takes forever to dry some products. Hope this helps 😀
Hi PJ, there are two on the channelat the moment. The plum one gives that more familiar fruit rollup texture and chew, being cooked and sweetened. The tropical one I'd more of the fruit leather texture, no sugar and raw fruit. Both are delicious and will give you the idea of methods you can then adapt with other fruits.
