After Making This Easy Recipe For Dried Mango Youll Never Buy It Again Recipes

DRIED MANGOES

Steps:

• Mix honey and lemon juice in a small bowl. Stir until the honey is dissolved.
• Peel and slice mangoes into small even strips.
• Dip each strip into the lemon/honey mixture, shake off any excess. Place on dehydrator sheets.
• Dehydrate for 10 - 12 hours at 135 degrees. (I'd start checking around 8 or 9 hours. Times will vary based on humidity levels. Mine took about 11 hours.)

DRIED MANGO

Steps:

• Start with clean hands, equipment, and countertops.
• If using frozen mango, thaw and cut into smaller, ½" cubes, then place the mango on dehydrator trays. Use a mesh liner if your trays have larger holes.
• If using fresh mango, peel the skin then slice ¼" strips off the two broad sides of the mango until you hit the pit. Then, slice strips off the remaining thin sides. Arrange on dehydrator trays.
• Dehydrate at 135°F / 57°C for 8-10 hours until dry and pliable (see Note 2).

MANGO SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch baking pan with wax paper.
• In a medium saucepan over low heat, place the mango with enough water to cover. Cook 15 minutes, or until soft. Remove from heat, drain, and set aside.
• In a large bowl, mix 1 cup flour and 1/4 cup confectioners' sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
• Bake crust 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, thoroughly blend mango, brown sugar, 1/3 cup flour, eggs, mixed nuts, baking powder, lemon extract, and salt. Transfer to the prepared crust.
• Cover, and bake 20 minutes in the preheated oven until filling is set. Cool slightly before dusting with remaining confectioners' sugar. Cut into squares to serve.