Dried mango is a snack made from mangoes. Mango is rich in vitamin C, minerals, protein, fat, carbohydrates, etc. Can make juice, jam, canned food, mango milk powder, etc. The Baixin mango dryer can be divided into multiple stages to dry mangoes at low and medium temperatures so that the drying effect is better. Dried mango will not change any of its nutritional value. The fragrance of mango is preserved and the taste is better.

Mango drying requires several procedures including washing, peeling, slicing, drying, and vacuum packaging.

It is recommended to use a professional mango cleaning machine for cleaning.

Mango peeling and slicing: manual peeling, slicing efficiency is very low, a professional mango peeling and slicer is needed to complete mass production.

Now place mango on the trays one by one, let them keep a little small distance between each other. Then can put the trays into the Baixin mango dehydrator. Because of the mango flesh is soft, so you can add a food grade Silica gel to place on the tray.

Drying: The best effect of mango drying is to complete it in 5 stages. The temperature in the first stage is set to 55°C, and the drying time is 3 hours. The second stage temperature is set to 60°C, and the drying time is 3 hours. The temperature in the third stage is set to 62°C, and the drying time is 3 hours. Set the temperature in the fourth stage to 58°C and dry for 2 hours. The temperature in the last stage is set to 55°C, and the drying time is 3 hours.

Different mango thickness will have different dehydrating time, more thinner, the dehydrating time will be shorter.