What is the difference between dried mango and mango crisp? The production process of dried mango

The dried mangoes we eat are mainly from Zhangzhou, Fujian and Guangxi. They are very suitable for Chinese people's taste. However, in order to suppress water release, there is basically more sugar powder on the surface. So it is very sweet when you put it in your mouth, because citric acid is added. So people generally taste it sour and sweet. Do you want to know the difference between dried mango and mango crisp? Let's take a look!

Contents of this article

1. What is the difference between dried mango and mango crisp?

2. The production process of dried mango

3. Which kind of dried mango is delicious?

What is the difference between dried mango and mango crisp?

1. The processing methods are different. Mango crisps are processed by low-temperature freeze-drying technology, while dried mangoes are processed by high-temperature drying technology.

2. The product forms are different. After being processed, mangoes become mango crisps, and their appearance, color, and nutrition remain unchanged. Dried mangoes, on the other hand, vary greatly, especially in terms of nutritional content.

3. The content is different. Mango crisps are non-fried and zero-additive. In order to meet market demand, some industrial additives are added to dried mangoes.

The production process of dried mango

1. Take a mango, wash it and peel it.

2. Use a knife to cut the mango vertically into slices about 3 to 5 cm thick.

3. Take a small pot, pour in 100 grams of water and 30 grams of sugar, and cook over medium heat until the sugar is completely dissolved.

4. Then put the cut mango slices into the cooked sugar liquid.

5. After cooling, place in the refrigerator for 3 hours, then carefully take out the mango slices.

6. Place them one by one on the drying rack in a cool and ventilated place.

7. Turn the food over every 3 to 4 hours.

8. It can be eaten after drying for 24 hours.

Which dried mango is delicious?

1: Philippine dried mangoes, the most expensive, with uniform flakes and high softness, the most notable feature is that they easily release water in summer. The dried mangoes with the highest international reputation.

2: Thai dried mango: The mango variety used in Thai dried mango is different from that in the Philippines. So the slices are big and small. The colors are dark and light. The quality is also uneven. But generally speaking, it is drier and the mango flavor is lighter. So the price will be lower.

3: Domestic dried mangoes: Domestic dried mangoes are mainly from Zhangzhou, Fujian and Guangxi. They are very suitable for Chinese people's taste, but in order to suppress water release, they are generally covered with more powdered sugar. So they are very sweet when you put them in your mouth. Because citric acid is added, the sour taste is not bad.