Degidrated Mango (Thongsiriporn)

Degidrated Mango (Thongsiriporn)

Product Name: манго сушёный, Mangifera indica, Dehydrated Mango, Getrocknete Mango, Mangue déshydratée, Mango deshidratado, มะม่วงอบแห้ง

Synonyms: dry mango, mango candied fruit, dried mango slices

Used Parts: pulp of the fruit, peel (rarely, in processing)

Nutritional Value of the Product: carbohydrates, dietary fiber, vitamins A, C, E, B vitamins, potassium, magnesium, calcium, phosphorus, copper, manganese, antioxidants (carotenoids, polyphenols).

Main Beneficial Properties of the Product: antioxidant action, immune system support, improved digestion, skin health support, cholesterol level reduction, improved metabolism, cardiovascular system support.

Beneficial for Diseases: E11 Type 2 diabetes mellitus (in moderate amounts), I10 Essential hypertension, E78 Dyslipidemia, K59 Constipation, E66 Obesity (with calorie control), C15–C26 Malignant neoplasms of digestive organs (as part of an antioxidant diet).

Contraindicated for Diseases: T78.1 Allergy to mango fruits, K21 Gastro-esophageal reflux disease (with excessive consumption), N18 Chronic kidney disease (due to potassium content), E10 Type 1 diabetes mellitus (with uncontrolled glucose levels).

Culinary Use: snacks, desserts, compotes, confectionery, sauces, baking fillings, energy mixes.

Forms and Processed Products: dried fruits, powder, paste, syrup, candied fruit, fruit leather.

Geography of Use and Dietary Traditions: Dried mango is widely used in Southeast Asian countries, especially in Thailand, the Philippines, Vietnam, and India, where mango is one of the iconic fruits. In Thailand, dried mango is one of the traditional export products, often consumed as a standalone snack, served in sweet soups, desserts, and drinks. In India, mango in dried form is found in sweets and spices (e.g., amchur). In Europe and North America, dried mango has become popular as a healthy alternative to sweets, consumed as a snack and an ingredient for muesli. In Latin America, mango is used in the form of dried slices and fruit leather, sometimes with added chili pepper and salt. Historically, mango is considered the "king of fruits" and holds a special place in Southeast Asian culture, where its dried forms were used for long-term storage and transportation.

Toxicity and Food Safety: The product is considered safe when consumed in moderation. Allergic reactions are possible in sensitive individuals. High sugar content limits use in diabetes. Does not contain significant amounts of antinutrients.

Product Composition: mango 96%, sugar 2%, salt 2%, acidity regulator INS 330 (citric acid).

Culinary Recipes with Dehydrated Mango

Recipe 1. Salad with Dried Mango and Chicken: 

Ingredients: chicken breast 200 g, dried mango 50 g, lettuce leaves 100 g, fresh cucumber 100 g, natural yogurt 50 ml, lemon juice 10 ml, salt 2 g, pepper 1 g. Preparation method: boil chicken breast for 15 minutes at 95 °C and cut into cubes, cut mango into strips and soak in warm water for 5 minutes, cut cucumber into julienne strips, mix all ingredients with yogurt and lemon juice, season with salt and pepper. Nutritional value per serving: 210 kcal, protein 20 g, fat 5 g, carbohydrates 22 g. Culinary features: a popular version of a light salad in Thailand and Western countries, where dried mango is used instead of fresh.

Recipe 2. Energy Bars with Dried Mango and Nuts:

Ingredients: oat flakes 100 g, honey 50 ml, dried mango 60 g, almonds 50 g, chia seeds 20 g, coconut flakes 20 g. Preparation method: lightly toast oat flakes in a dry pan for 3 minutes, cut mango into small pieces, mix all dry ingredients, add honey and mix, put the mixture into a mold and compact, refrigerate for 1 hour, cut into bars. Nutritional value per serving: 280 kcal, protein 6 g, fat 12 g, carbohydrates 38 g. Culinary features: the recipe is popular in the USA and Europe as a homemade alternative to industrial bars.