To cut a mango for dried mango, peel it and then carefully slice the flesh into 1/4-inch thick pieces, cutting around the pit.
Here's a more detailed, step-by-step guide:
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Preparation: Start with ripe but firm mangoes. Wash them thoroughly to remove any dirt or residue.
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Peeling: Use a vegetable peeler or a knife to carefully remove the skin of the mango. Avoid removing too much of the fruit along with the peel.
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Slicing: The goal is to cut around the large, flat pit. There are a few methods you can use:
- The Hedgehog Method: Stand the mango upright. Slice down along either side of the pit, creating two "cheeks." Score the flesh of each cheek in a grid pattern, being careful not to cut through the skin. Then, invert the cheek so the cubes pop out, and slice them off.
- Slicing Off the Cheeks: Slice down along either side of the pit, creating two "cheeks." Lay each cheek flat on a cutting board and then slice the flesh into 1/4-inch thick pieces.
- Slicing Remaining Flesh: After removing the cheeks, you'll be left with the pit and some attached flesh. Carefully slice away any remaining flesh from around the pit. These smaller pieces can also be dried.
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Thickness: Aim for consistent 1/4-inch thick slices for even drying. Thicker slices will take longer to dry and might not dry completely, while thinner slices can become too brittle.
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Drying: Once sliced, arrange the mango slices in a single layer on a dehydrator tray or a baking sheet lined with parchment paper or a cooling rack (for oven drying).
Important Considerations:
- Ripeness: Slightly underripe mangoes are often better for drying as they hold their shape better. Overripe mangoes can become mushy and difficult to slice.
- Knife Skills: Use a sharp knife for clean, even slices.
- Consistency: Uniform slice thickness is crucial for even drying.
By following these steps, you can efficiently cut your mangoes into perfect slices ready for drying!
