rare ripe mango, mature green is also applicable
sodium metabisulfite or sodium erythorbate (food grade)
Many countries banned the use of sodium metabisulfite. Use sodium erythorbate instead.
Materials and Equipment:
wire trays lined with sinamay or bamboo trays
OPP or PE plastic bags of 0.003 mm thickness, popular plastic bags are now made of polypropylene, PP
- Wash mangoes to remove surface dirt.
- Peel mangoes using stainless steel peeler; slice along its lateral axis from both sides of the middle seed section, and cut the cheeks into pieces with a thickness of approximately 1.5cm.
- Add white sugar (30% by weight) to mango slices. The sugar is allowed to melt in the mangoes. (Another method of syruping is by quick process in which 25% of sugar and 75% of water is prepared into syrup by boiling then cool and add to the mango slices.)
- Heat the mangoes until the slices become translucent. Cool.
- Add 0.1% of sodium metabisulfite or sodium erythorbate (1 g for every kilogram of mango slices). Mix thoroughly.
- Soak mangoes in syrup for at least 18-20 hours. Drain. Rinse slices with running water.
- Lay slices on trays lined with cheesecloth. Dry in a cabinet drier at 60-65 degree centigrade for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust and flies.
- Remove from trays and loosely pack dried mangoes in polypropylene bags and store at ambient condition for 18-24 hours.
- Roll in confectioner’s sugar and remove excess coating through straining.
- Pack and seal in polypropylene bags of 0.003″ thickness.
- Store in dry and cool place.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.