Q&A for How to Dehydrate Mangos

You can't just leave them on the counter. If you don't have a regular dehydrator you can place the peeled mangos on a cookie sheet and keep it in the oven on very low heat, about 165 degrees, at least overnight or until they are completely dried out. Check them often and turn over if needed. Store them in an airtight container or vacuum-sealed bags.

Longer than fresh, but still not forever. I do recommend adding sugar before drying.

You could, but it would be unnecessary, as the mangoes are already preserved.

Soaking them in lemon juice prevents browning, but in practice, it makes little difference.

Dried mango slices are ready when they are leathery, slightly flexible, and not sticky or wet. They should bend without snapping and show no visible moisture when torn. If they feel tacky or moist, they need more drying. Properly dried mango won't stick together in storage and should have a chewy, pliable texture without being brittle.

You don’t need to soak mango slices in lemon juice and honey, but it’s optional and can help. A lemon juice soak (1:1 lemon juice and water) helps prevent browning and adds a light tang, while a honey dip can enhance sweetness and help preserve them a bit longer. If you prefer natural flavor and want to skip added sugars, you can dry them plain.

Yes, you can dry mangos outside in the sun on an aerated rack, as commonly done in parts of Africa. Slice them thin (about 1/4 inch), lay them on clean mesh or trays, and cover them with a breathable cloth or food-safe netting to keep insects away. Place them in full sun with good airflow, turning the slices occasionally. Depending on the heat and humidity, it may take 2–4 days. Bring them inside at night to avoid moisture. Make sure they’re fully dried—leathery but not sticky—before storing.