Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 291 kcal | 83 kcal |
| Protein | 3.7 g | 1.1 g |
| Fat | 1.9 g | 0.5 g |
| saturated | 0.4 g | 0.1 g |
| Carbohydrate | 66.9 g | 19 g |
| sugars | 66.8 g | 18.9 g |
| Fibre | 7.4 g | 2.1 g |
| Sodium | 5 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.5 kg ripe mangoes
- 1 Tbsp. honey
- 1/4 cup lime juice
- Pinch of salt
Instructions
- Choose mangoes that give slightly at the stem end and smell sweet there. A rock-hard mango is still mostly starch, and starch dries into something bland and stringy no matter what you dip it in.
- Peel them, cut down each flat side of the stone, and slice the cheeks into even strips. Peeled mango is slippery, so hold it with a tea towel rather than bare fingers.
- Keep every strip on a tray to one thickness. A strip twice as thick as its neighbour takes roughly twice as long, and the machine has to run until the slowest one is finished.
- Stir the honey into the lime juice until it has fully dissolved, then season the mixture with the salt. Honey dropped into cold juice sinks and stays there, and you would be dipping half the strips into plain juice.
- Dip each strip and let it drip before it goes down. The acid is what holds the orange colour instead of letting it fade to brown, but a strip carrying a puddle of syrup stays sticky exactly where the puddle sat.
- Lay the strips out so that none of them touch each other. Sugared fruit welds together wherever it makes contact and tears when you pull the pieces apart.
- Set the machine to 57 °C and give it 9 hours. Start testing at about three-quarters through: a strip should be leathery and pliable, and tearing one should show no wet seam running down the middle.
- Judge them only once they have come down to room temperature, because warm fruit is always softer than the same fruit cold. Anything still leaving sugar on your fingers when cool needs to go back on.
- Sealed in a jar in the cupboard they keep six months. The honey on the surface pulls moisture out of humid air, so in a damp climate add a desiccant sachet or keep the jar in the fridge.
