Dehydrator recipes
Dried mango
Fragrant mango pieces with a soft, chewy finish.
Choose sound fruit, wash it, prepare even pieces and apply the relevant pretreatment from the cited guidance. Arrange without touching or overlap, use the temperature in the process card and finish only when a cooled sample reaches the stated physical endpoint.
Firm ripe mango gives clean slices and a fuller aroma, while overripe flesh tends to spread and dry unevenly.
Ingredients
- mango 880 g
Preparation
- Wash sound fruit under clean running water and discard mouldy, leaking or badly bruised pieces.
- Peel the mango, remove the stone and prepare even pieces from firm, sound flesh.
- Use an anti-browning or skin-opening pretreatment only where it is appropriate for this fruit and supported by the cited guidance.
Drying steps
- Arrange the prepared fruit in one layer with clear gaps and no overlap.
- Select the temperature in the process card and check that air can move freely around every loaded tray.
- Near completion, cool a sample before judging it and remove pieces separately as they reach the physical endpoint.
A verified recipe-specific value is not available yet.
Temperature
- Dehydrator stage: 60 °C / 140 °F
How to check doneness
After cooling briefly, the fruit should be pliable or leathery with no visible moisture. A squeezed or torn sample must not reveal a wet centre; elapsed time alone does not establish completion.
Safety first
Use clean utensils and sound produce. Drying cannot repair mould, decay or contaminated fruit; discard any piece that becomes mouldy during conditioning or storage.
Cooling and storage
Cooling
Cool completely before packing. Condition the dried fruit in a sealed container while checking regularly for condensation; if moisture appears, return the sound fruit for further drying. Store airtight in a cool, dry and dark place.
Serving ideas
Serve on its own or cut into a breakfast mix.
Compatible WetAir models
Sources
Frequently asked questions
Can elapsed time prove that the fruit is ready?
No. Fruit variety, ripeness, preparation and load change the time. Judge a cooled sample by its physical endpoint and absence of visible moisture.
What should I do if condensation appears after packing?
Remove the sound fruit and dry it further. Discard the whole affected portion if any mould is present.