Dried mango comes in various shapes, forms, and sweetness levels, but “mamuang kuan” is definitely my favorite one.
I have often bought this sweet and chevy treat at the markets. Recently, I discovered how easy it is to make yourself, and I have since become a frequent home producer.
“Mamuang kuan” actually means “mango stir”, which refers to the cooking process. So why call it mango leather? Well, after drying in the sun, the texture of the mango pulp will be like leather, and by this name, the snack is widely known. However, in Thai it is also known as “mamuang pan”, which literally means mango sheets.
How to make mango leather:
Peel the mangoes and cut the flesh into smaller pieces. Mash the fruit by hand or blend it, depending on texture preference and the kitchen tools available. If mashed by hand, the fruit will become somewhat more rough and rustic. Either way is fine, just make sure there are no large lumps. The process brings out a lot of juice from the mangoes, which needs to be reduced over heat. This can be done in a pot or large wok. Bring it to a boil, while regularly stirring – hence the Thai name. There is no fixed cooking time, as it will depend on how much mango you are cooking, but when the pulp turns slightly darker and thickens, it is ready for the drying process. (This picture shows boiled mango pulp at the left, and unboiled at the right. As you can see the boiled mango pulp has thickened a bit, and turned slightly darker. When I run my finger through it, the gab remains.) Allow it to cool down before forming it into disks on a plastic sheet. The thickness of the layer should be about 3 -4 mm. Place it in the sun.
No other ingredients are needed. Some choose to add sugar, but if you are using sweet, ripe mangoes, it is really not necessary. The fruit will be sweet enough in itself.
After just a day in the sun – or sometimes less on a really hot day, the mango pulp will have dried up, and the texture of the thin sheets be like leather. Perfectly evaporated mango pulp is dry to the touch but still pliable. It can then be removed them from the plastic and rolled up.
This is how the locals make “mamuang kuan” in rural Thailand, where the abundance of mango trees combined with the hot sun makes it an ideal spot for making mango leather, and a great way to preserve the fruit for later.
How long can dried mango be stored?
I must admit, that I have not tested how long dried mango can be stored. For the obvious reason, that it is too delicious to last very long. At least in my pantry! But I recommend storing it in an airtight container.
Please let me know if you like it just as much as I do – or share your experience of making it below.
Mango fruit leather
- 1.5 kg. ripe mango
- Plenty of hot sun
- Step 1 Peel the mango, and slice it into smaller pieces.
- Step 2 Mash or blend the mango, making sure there are no large lumps.
- Step 3 Place it in a pot or wok and bring the pulp to a boil. Stir regularly.
- Step 4 Turn off the heat, when the pulp thickens.
- Step 5 Allow it to cool down.
- Step 6 Spread out as disk on a piece of plastic. The thickness should be about 3 – 4 mm.
- Step 7 Leave it in the hot sun for a day – about 7 hours.
- Step 8 Remove the mango from the plastic and roll it up.
- Step 9 Store in an air tight container.