Benefits of a Dried Mango

Drying of fruits has been the oldest techniques of preserving them. Many people prefer dried fruits because they are lighter in weight compared to fresh fruits. Moreover, because all the water has been removed, it is not messy and it also retains its sugar content making the fruit a reliable energy booster.

The water which is inside the fruit is dried by circulating the air around a fresh fruit by hot air drying or under the natural sunlight. The drying therefore gets rid of the moisture by evaporation process. However, the drying method majorly depends with the fruit type being dried. Some fruits have to be treated with a chemical called sulfur oxide in order to prevent discoloration.

Many people always assume that the nutritional value of a fruit is lost by drying it. This is however not the case as it still contains vitamin C. The sulfur however makes it loose vitamin B1 and D. Its nutritional value is however still high.

Many people also view dry fruits as snacks. The fruit nutrients which include fiber, carbohydrate and protein tend to concentrate. Moreover, dry fruits contain the natural sugars which the body easily digests and absorbs in the blood stream.

Dry fruits should however be ingested in moderation as they contain high amounts of sugars and calories than the natural fresh fruits. Tropical fruits which are dried like mangoes and pineapples have high concentration of sugars than other non-tropical like apples and berries.

Compared to fresh mangoes, dried ones are more concentrated with carbohydrates and calories. If one is diabetic or is having trouble controlling the blood sugar level, dried mango is never the best choice.

Dried mango is also contains vitamin A required by the body as it as it aids in cell metabolism. Vitamin C, which is present in many fruits, is lost when drying the mango. It also contains iron and calcium which are necessary for normal body functions. Iron is essential for oxygen transportation while calcium strengthens bones and teeth. This shows how nutritious it is.

Many dried fruit brands contain sulfur dioxide. Some individuals are known to be asthmatic and sensitive to sulfites. They are advised to keep away from fruits like dried mangoes which contain sulfur dioxide. You can seek the advice your physician in case you are suffering from other ailments.

Making a dried mango is easy and can be done even at home using home utensils and materials. The requirements are the mangoes themselves, peeler, sugar, water, sodium metabisulfite, cheese cloth, polythene bags and a source of heat.

The mangoes are washed thoroughly, peeled and the sliced. Syrup is prepared by combining sugar, sodium met bisulfite and water. The syrup is heated and then the mango slices added to it. It is heated until 90 degrees centigrade. The mangoes are then soaked in syrup for six hours overnight. The mangoes are then drained from the syrup and spread on trays and dried at 50 degrees centigrade for at least eighteen hours. Sweat the mangoes in cheesecloth overnight, pack it in polythene bags and then seal it.

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