How to Dehydrate Mango

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My kids love mangoes! It doesn’t matter how you serve them: fresh, blended in a smoothie, in salsa, in fruit salad, dehydrated, or canned. You put any kind of mango in front of them and they will eat it (ok, maybe not rotten mangoes but they don’t count). One of my favorite ways to feed them mangoes is to dehydrate them – a lot less of a mess. However, most commercially produced dried mangoes are full of sulfites which may be linked to a whole slew of medical problems. I get around this problem by dehydrating my own, and it turns out it’s really easy to do!

How to Dehydrate Mango Step by Step:

  1. Wash the mangoes and either peel or slice them.
  2. Slice them into long strips about 1/4″ thick.
  3. Dehydrate at 135 degrees for about 14 hours.


Start with fresh ripe mangoes. This is a bit tricky if you’re going to dehydrate a lot of mangoes at once. If you’re not lucky enough to have a mango tree you’ll have to stand there picking the mangoes that have the same amount of ripeness at the store or fruit stand. If you plan to go right home and stick them in the dehydrator you’ll want to pick the ripest ones. If you’re going to wait a few days then you’ll need to be sure and pick mangoes that are not quite ripe but will be after they sit out for a few days.


 Wash all your mangoes.


Mangoes are very slippery when peeled. A sharp knife can be used but I decided to invest in this mango slicer for safety. This is not the cheapest one on Amazon but it’s an OXO and after reading all the reviews I went with the one I thought would really work.


As you can see it works great! That’s my son in the picture using the mango slicer. Even though he is a teenager, I’m not sure I would have let him slice all the mangoes with a knife. We had 40 mangoes and while I would probably let him start learning to peel mangoes by peeling one (which still has a certain element of danger). I think 40 would have been asking for trouble. Heck, I’d be surprised if I could have done 40 using a knife without cutting myself!


Here you can see the cutter as it’s making a deeper cut. In order for the slicer to work, you need to place the mango with the stem side down, so the smaller end is sticking up. Think of the mango as sitting on its fat juicy bottom. Then place the cutter so it lines up with the longer part of the top of the mango and it will cut around the seed.


I let these mangoes sit out of a few days after I bought them. They were already ripe the day I bought them but I wanted extra sweetness. These mangoes were probably just a tad too ripe as I had a few fall apart. However, you can see here how the skin just peels off of a ripe mango. This is a big reason you want to have ripe fruit. It would be a lot of extra work to cut the skins off with a knife. Since these were ripe the skin was no problem.


 Slice the halves into long strips.


Place the mango slices on your dehydrator tray.  I have a 9 tray Excalibur Dehydrator and 40 mangoes filled it up.


You can see they are not super thin slices. The thinner the slices the faster the fruit
will dehydrate.


 I set the dehydrator on the fruit setting for about 14 hours.


 Here is what they look like when they are finished.


I like to store my dried fruit in canning jars. I vacuum packed these mangoes with a FoodSaver using the FoodSaver attachment for wide mouth jars. I put the mangoes in the freezer for two weeks to pasteurize them, then store them in a cool dry place.

  • Cath says:

    Hi, what can I use if I don’t have a non stick sheet? Baking paper?
    Thanks. Cath

  • Mark Mguni says:

    I’m Mark from Zimbabwe. Our out side temperatures can go as high as 36C. Last season I tried drying mangoes in a biltong maker with a 25w bulb, they caramelised. Under the direct sunlight the same happened. I’m stuck.
    This dehydrator I’ve never seen in any shop in the country. This year is promising to be a good mango season. Help

    • Jennifer Osuch says:

      Hi Mark,
      It sounds like you have some pretty hot temperatures. You might be able to order a dehydrator from Amazon or have a friend ship you one.

  • knitbunnie says:

    I found your site as I googled for information on dehydrating mangos, as I had 20 ripe ones. I have a mango splitter, but it’s so darned messy, and I lose some of the mango at the sides of the seed. What worked for me was to peel the mangoes first, using a fruit peeler. (no, I’m not trying to advertise, but it’s the one on Amazon that’s the Fruit Peeler by Progressive International – orange handle.) The peeler works really great. The mangos don’t get too slippery when peeled with it, and it’s easy to slice the mango flesh off the seed with a sharp, long-bladed paring knife. It was quick and easy, and relatively mess-free. Thank you for all the tips on drying and storing. Just wanted to share my own tip in appreciation for yours.

    • Julie Bedford says:

      Hi knitbunnie – could you confirm the fruit peeler – the only one I can see is with a metal handle with an orange bottom and the plastic on top of the actual blade is orange – is this the one ? Many thanks

    • Jessica says:

      I have found cutting the thick sides off the pit and then using a large metal spoon to scoop out the meat is super easy, fairly safe and like all work with mangoes-juicy 🙂 I then use the knife to peel the strip left around the pit and slice down the side (these slices are just about perfect thickness for drying!)

  • Vicki says:

    Can dehydrated mangoes be ground into powder and added to tea?

    • Jennifer Osuch says:

      Yes, they can. But mangoes are sticky even after being dehydrated I would recommend cutting them into small cubes and putting them into tea bags.

  • JOHN says:

    Hi Jennifer,
    Your site is just what I’ve been looking for !
    I am going to try and produce naturally sun dried mangoes without ANY preservatives etc that will become a viable marketable product. I live in Australia where the weather is perfect for fruit drying.
    Hopefully I won’t ask you any dumb questions !
    Thank you for sharing your experiences. I hope I can be a supportive contributor to your site.

    • Maggie McFarland says:

      Hi John
      Did you end up producing a natural dried Mango for resale – I would be interesting in purchasing some of this product for my Iced Tea business. Do you dry any other fruit and do you use any sugar?

  • Christine Downes says:

    Hi there,
    I’ve never frozen my dehydrated mangoes. Should I? I’d be keen to establish more info re the freezing.
    Many, many thanks!

    • Jennifer Osuch says:

      Hi Christine,

      It’s an optional step. It’s just an extra precautionary thing you can do to make sure your food will last. It will kill insects, insect eggs and some bacteria.

  • Gloria says:

    Hi Jennifer
    How long can you keep them outside the refrigerator after dehydration?
    Can we keep them in plastic bags?
    Thank you.

  • Vicki S says:

    Are they sweet when finished?

  • Patricia Endris says:

    When do you put them in the freezer? Before or after you dehydrate them.

  • deroju says:

    what is the economic benefit….as an entrepreneur can I package it as dried mango chips to sell?

    • Jennifer Osuch says:

      Hi Deroju,

      I’ve never tried to sell my dehydrated mango, but I’m sure you could make a nice profit, especially if your chips did not have any preservatives in them.

  • Patric says:

    Hello, if I have a dehydrator to dry the moisture up to 90% at 350f, how many hours will I need dry the mango slices?

    And why is sulfide used? To retain the sweet taste or? Are there other natural alternatives other than using sulfide?


    • Jennifer Osuch says:

      Hi Patric,

      If you dry your mango at 350F you’re really cooking it not dehydrating it. Mango should be dehydrated at 135F. The amount of time will depend on the thickness of your slices and the ripeness of your fruit. Your climate and the moisture in the fruit might also be factors in the time it will take to dehydrate. Sulfites are used as a preservative. They will help the fruit retain color and taste longer. You really do not need sulfites when dehydrating fruit as long as 90 to 95% of moisture is removed from the fruit before placing it into storage. However, fruit might break down faster if it is not stored under the correct conditions.

  • May says:

    Hi Jennifer, thanks for the instruction. Two questions: What temperate did you use for the 14 hours? Also, what did you place the mangoes on? I just bought the same dehydrator you used here.

  • Genesis says:

    You said you put them in the freezer for 2 weeks to pasteurize them, then store them elsewhere. When you take them out, do you not have a problem with condensation from the jar warming to room temperature?

    • Jennifer Osuch says:

      No, I’ve never had a problem with condensation. If you’re worried about it you might try moving them to the refrigerator first to gradually get them to room temperature.

  • Guinan says:

    Hi Jennifer!
    This is the first I’ve heard about pasteurizing the mango in a freezer. Could you expand about the necessity for this, and also whether you freeze them with or without the glass jar?

  • Maggie Mcdonough says:

    I have a dog treat business with dehydrated meats only. More and more of my clients are asking me to dehydrate mango for their birds and dogs as well. OK. Now, I only use an oxygen absorber in my meat packaging and it stays on the shelves for over a year. What would be the least expensive way to store mango and allow it to stay on the she lf for a long period of time. Can not use preservatives etc. My products are all natural.
    Thank you for you time and help.

    • Jennifer Osuch says:

      Hi Maggie,
      You could place the mangoes in a vacuum sealed bag or a vacuum sealed Mason jar (they are relatively inexpensive). If you intend to store your mangoes for longer than a year make sure that at least 90% of the moisture is removed.

  • Joe says:

    I have similar question to Ibrahim’s. To dehydrate in volume (say 500 mangoes) using the solar oven may be time consuming. Can mangoes be dehydrated under the sun with no apparatus (mechanical) used? A lot of fruits in the less developed economies go bad because of lack of good storage or capacity to prolong the shelf life. The people I have in mind do not have the resources to invest in a dehydrator or support the cost of the electricity to run for 14 hours. I was just thinking of putting the trays on tables, under the sun and cover them with a cheesecloth to prevent the flies from getting to the fruit. Thanks for your thoughts.



    • Jennifer Osuch says:

      I’ve never dehydrated mangoes the way you are suggesting. It’s worth a try if that’s the only method available. I would just try to make the slices as thin as possible so the drying time is short. If it works then maybe try a few thicker pieces. Good Luck!

    • hannah says:

      when i was in Romania we dehydrated apples by putting them on the roof covered with cheese cloth to dry so i imagine i would work with mangoes. we them stored them in mesh drawstring bags in the fruit cellar

  • ibrahim says:

    i will be glad to know if we have natural method of dehydrating fruits using the sun light

    • Jennifer Osuch says:

      Yes, you can dehydrate fruits and vegetables using sunlight. If you want to use solar powder to dehydrate I recommend using a solar oven like the All American Sun Oven.

    • Lee says:

      When solar drying, you will want to bring things in before sundown and in some cases keep drying them inside until the next morning, until thouroughly dried. I just did peppers that took all day and finished in the dryer that night.

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