Mango has a high perishability and a seasonal availability, so, in a dried form, its availability over a longer period of time increases, which potentially contributes to increased fruit consumption. Dried mango products (slices or flakes) are generally prepared from ripe mangoes and dehydrated using a variety of methods including solar, hot-air cabinet, vacuum, spray, or freeze dryers.
Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Drying mangoes is an ideal value-added opportunity for processors in many developing countries, as processing requirements are relatively non-capital intensive.
These dried fruit pieces retain some softness, and the drying process generally provides fairly uniform preservation.
Dried mango slices or pieces, most often sold under the organic label, generally produced using a more or less artisanal processing technique. These products have an often-heterogeneous quality in terms of shape and coloration, as well as a limited shelf life.
Dried mango is a ready to eat healthy snack for all age groups. Dried mango also tastes delicious when it is soaked in water, juices and yogurt.
There are three main types that can be distinguished:
*Sweetened dried mangoes
*Conventional dried mangoes
*Natural dried mangoes
Dried mangoes
