Material selection → cleaning → peeling → slicing → color protection → bubble sugar (primary sugar soaking) → vacuuming → cooking → bubble sugar (secondary sugar soaking) → plate placement → drying → softening → Packaging → Storage.

Material selection: Choose mangoes with small pits and thick flesh. The ripeness should be 8 to 9. If the maturity is too low, the color and flavor of the mango will be poor, and if it is too ripe, it will be easy to rot.

Washing: Wash the mangoes, rinse well, and let them drain.

Peeling: The outer skin of mango must be cleaned. The causal skin contains more tannins. If it is not peeled, it will easily cause browning during processing, which will affect the color of the finished product.

Slicing: The peeled fruit is sliced longitudinally with a sharp blade, with a thickness of about 8-10 mm.

Color protection: The pulp of the cut mango slices should be immediately put into a color-protecting solution (soaked in an aqueous solution of sodium metabisulfite for 5-10 minutes) to achieve the purpose of color preservation, taste preservation, and antisepticism.

First dip in sugar: add white sugar during the color protection of mango slices, one layer of mango slices, and one layer of white sugar, and the top layer should be covered with a layer of white sugar. The white sugar is marinated for 15-25 hours, and the sugar content is 20-30 degrees after equilibrium.

Vacuuming: Put the sugar-soaked mango pulp into a vacuum machine for vacuuming, and extract the sugar water.

Cooking: Take the vacuumed mango pulp, add sugar, maltose, and ethyl maltol into the pot to cook, the concentration of sugar water should reach 45%-60%, cook at about 80-90 ℃, cook for 10-15 minutes.

Second dip in sugar: Scoop out the boiled mango pulp and concentrated sugar juice into a soaking bucket, add sugar to soak, and filter to obtain the second marinated mango pulp and the second marinated sugar water;

Placing: Carefully take out the sugar-soaked and marinated mango slices, and place them on the baking sheet one by one. Lay them flat and do not stack them.

Packaging: After the dried mango is softened, the texture is soft and convenient for packaging. Generally, it is packaged in a high-barrier transparent composite film bag.

Storage: Put the dried mango in a packaging bag, pay attention to storage at low temperature and away from light. Dried mangoes are prone to oxidative deterioration or browning during storage and should be kept refrigerated.

• Drying stage 1: 65℃-68℃, high-temperature baking for 5 hours;
• Drying stage 2: 60-62 ℃, the mango slices are continuously dried for 5 hours;
• Drying stage 3: 55-58 ℃, while increasing the humidity, drying for about 5 hours;
• Drying stage 4: the temperature drops to 50 ℃, the drying time is about 5 hours, and the drying is finished.