Material selection: Choose mangoes with small pits and thick flesh. The mango ripeness should be 8 to 9. If the mango maturity is too low, the color and flavor of the mango will be poor, and if it is too ripe, it will be easy to rot.

Washing: Wash mangoes by hand or in a washing machine. After washing, allow to drain.

Peeling: The rind must be removed, because the tannins are contained in the causal rind. If it is not peeled, browning will easily occur during processing, which will affect the color of the dried mango.

Slicing: The peeled mango is sliced ​​longitudinally with a sharp blade, with a thickness of about 8-10 mm.

Color protection: The cut mango slices should be immediately soaked in sugar water with color protection solution (no need to use sulfur dioxide as a color protection agent to achieve the purpose of color preservation, flavor preservation, and antisepsis).

First dip in sugar: add white sugar during the color protection of mango slices, one layer of mango slices and one layer of white sugar, and the top layer should be covered with a layer of white sugar. The white sugar is marinated for 15-25 hours, and the sugar content is 20-30 degrees after equilibrium.

Vacuuming: The mango pulp marinated in sugar is sent to a vacuum machine for vacuuming, and the sugar water is extracted.

Cooking: Take the vacuumed mango pulp, add sugar, maltose and ethyl maltol and cook it in a pot. The concentration of sugar water should reach minute 45% to 60%.

Second dip in sugar: Scoop out the boiled mango pulp and concentrated sugar juice into a soaking bucket, add sugar to soak, and filter to obtain the second marinated mango pulp and the second marinated sugar water;

Placing: Carefully take out the mango slices and place them on the drying tray one by one. Lay them flat and do not stack them.