All over Cebu and the rest of the country, the popularity of dried mangoes as everyone's favorite delicacy is not showing any signs of waning. Matter of fact, dried mangoes are also heavily circulated in some parts of the world, especially in Japan and Italy. I remember my boyfriend's friends from Michigan (yes, Americans) ask specifically for this dried sweet treat—they said forget everything, we just want dried mangoes! It truly does us Cebuanos proud to note that an island original is doing incredibly well commercially and critically. Yes, other countries have their own versions of the dried mango, but I daresay no one makes them the way we Cebuanos do!
The great news is if in case you're far away from your nearest souvenir/local delicacy shop, you can actually choose to make these sweet sensations yourself, just for munching and everyday snacking. Adding dried mangos into a fruit mix would give it an extra kick.Here's what you'll need to come up with your own batch of dried mangoes, and how to make them:
Dried mango ingredients:
* 10 kilos fresh firm ripe mangoes
* 1 and ½ kilo sugar
* 5 grams of sodium metabisulfite
1. Weigh and wash fruits thoroughly.
2. Peel. Slice longitudinally. Separate choice cuts from chips.
3. Weigh mangos slices.
4. Add 30% sugar. Allow to stand for 4 to 6 hours.
5. Drain. Add 1% sodium metabisulfite to syrup.
6. Boil syrup. Add mango slices and boil for 3 minutes.
7. Let stand overnight. Drain. Collect syrup.
8. Wash mango slices with warm water. Drain.
9. Spread on trays and dry in solar drier for 16 hours.
10. Sweat for 12 hours. Sprinkle confectionaire’s sugar.
11. Pack in polythylene/polypropylene bags.
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