Wash ripe mangoes, peel and cut into pieces using stainless steel knife. Blend using
heavy duty waring blender.
Adjust total soluble solids to 25% by addition of sugar. Adjust the pH to 3.5-4 by addition of calamansi juice or citric acid. See notes below.
If you don’t have the equipment to adjust TSS and pH, follow these formula then.
sugar: 10 to 15% of the weight of the pulp
calamansi juice: 2 spoons per kg of pulp
sodium erythorbate: 2 g per kg of pulp
Heat the pulp for two minutes at 70 to 80 degree C. Then pour into aluminum trays
coated with glycerin. Glycerin facilitates the removal of dried pulp. Pulp
thickness should be one inch. Adjust depending on preference.
Dry in a solar dryer or oven at temperature of 70 degree C until the product has
consistency of a leather. Or dry until the moisture content is 15%. A fast and efficient drying oven is recommended. Sun drying might take too long and allow contamination and mold growth.
Cut the dried mango bar, wrap individually using candy wrapper then pack neatly in
tightly sealed container.
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
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.