Nothing is more delightful than the sweet, chewy texture of a dried mango. Like sunshine in a bag, it’s a convenient and healthy snack that captures the essence of tropical fruit. But have you ever wondered how a juicy, soft mango becomes a perfectly preserved, shelf-stable delicacy? From orchard to your pantry, the journey is a fascinating fusion of nature and technology.

Let’s demystify how are dried mangoes made in the factory, step by step.

Step 1: Perfect Harvest

It all starts in the orchard. To create the best dried mangoes, manufacturers typically select varieties known for their firm texture, vibrant color, and high sugar content, such as the popular “Buffalo” or “Honey Gold” varieties. The mangoes are picked “green”—fully ripe but not yet mushy. This ensures they can withstand the entire processing process and fully realize their sweetness.

Step 2: Washing and Peeling

Upon arrival at the factory, the mangoes are “washed”—a very thorough cleaning. They are washed in food-grade sterilized water to remove any dirt, debris, or potential contaminants. After washing, peeling begins. While some high-end producers may still use skilled manual labor, many factories now employ automated mango peeling machine, which efficiently remove the peel while minimizing waste.

Step 3: Slicing and Pitting

Next, the peeled mangoes are sliced. The purpose of slicing is to remove the large, flat center pit. Specialized slicers create uniformly thin slices, typically along the mango’s “cheeks.” This consistency is key to even drying. You’ll typically find these slices sold flat, while the remaining flesh near the pit may be used as diced mango or pulp.

Step 4: The Critical Drying Stage

The prepared mango slices are spread out on large perforated trays and then loaded into large drying chambers or industrial dehydrators.

There are two main methods:

Hot air drying: This is the most common method. Trays are subjected to a controlled flow of warm, dry air for several hours. The temperature is kept relatively low (typically between 60-70°C or 140-160°F) to slowly draw out moisture without “cooking” the fruit. This preserves the mango’s natural flavor, color, and nutrients.

Tunnel Drying: For large-scale production, a “tunnel dryer” is often used. Trays slowly move through a long tunnel with varying temperature zones, ensuring a consistent and efficient drying process for each piece.

Step 5: Cooling, Sorting, and Packaging

After drying, the mango slices cool to room temperature. They then pass through a quality control line, where workers or automated sensors remove any that do not meet size or color standards. Finally, the perfectly dried mangoes are weighed and packaged in sealed bags or containers, often with a small oxygen absorber packet inside to keep the mangoes fresh and chewy.

We can provide a complete mango drying processing solution; please feel free to contact us for more information.