Last updated: August 7, 2021

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Welcome to our big dried mango test 2022. Here we present all the dried mangoes we have tested in detail. We have compiled detailed background information and added a summary of customer reviews on the internet.

We would like to make your purchase decision easier and help you find the best dried mango for you.

You will also find answers to frequently asked questions in our guide. If available, we also offer interesting test videos. Furthermore, you will also find some important information on this page that you should be aware of if you want to buy dried mango.


  • Dried mangoes are heat-dried fresh mangoes characterised by their sweet taste, long shelf life and ease of consumption.
  • They are distinguished from freeze-dried mangoes (which are not covered in this article) by whether they have been additionally treated with sulphur and sugar.
  • Raw dried mango contains the same ingredients as fresh mango. However, because a large part of the water content has been removed from the fruit, both healthy and unhealthy nutrients are present in significantly higher concentrations.

The Best Dried Mango: Our Picks

Guide: Questions you should ask yourself before buying dried mango

Should you eat dried mango instead of fresh mango?

Dried mangoes are fresh mangoes processed into dried fruit, from which the moisture is removed during the process. This makes dried mango much longer lasting than fresh mango and has the same nutrients, but in much higher concentrations.

Dried mango without additives can contribute to a healthy diet. However, it is important that you only eat a manageable amount because of the high concentration of some nutrients. (Image source: / RoyBuri)

Like most fruits, fresh mangoes have a very high water content, in this case over 80%. However, mangoes are known to be edible only for a short time and are very sensitive during transport.

By reducing the water content to just about 20% during the drying process, the fruits become much easier to care for and last longer.

This is why dried mangoes are more frequently offered in European supermarkets. While fresh mangoes lose much of their quality and flavour on the journey from India, Thailand or South Africa, dried mangoes are just as tasty in UK as they are in Southeast Asia.

In their unsulphurised and unsugared state, dried mangoes contain the same ingredients, vitamins and minerals as the original fruit, but proportionately many times more.

They are also harvested later than mangoes intended for fresh consumption and are therefore riper. They therefore have a sweeter taste and are popular as a snack between meals.

Advantages and disadvantages of dried mangoes compared to fresh mangoes:

  • Have a long shelf life, are easy to transport and store
  • Can be used as a substitute for sweets
  • No preparation necessary
  • Available in many different varieties in the supermarket
  • Not as fresh and juicy as the pure fruit
  • Contain significantly more calories and fructose
  • Usually no longer have the warm, yellow colour of the mango
  • Vitamins and valuable nutritional values are partially lost during drying

How healthy is dried mango?

Since dried mangoes contain many of the valuable ingredients of fresh mangoes, they can contribute to a healthy diet in smaller quantities.

They also help with digestive problems and prevent metabolic diseases and heart disease. However, fresh or freeze-dried mangoes are considered healthier.

Compared to fresh or freeze-dried mango, heat-dried mango is the unhealthier option. In freeze-drying, the fruit is first frozen and then much of the liquid is removed.

This process is gentler on the mango and its valuable ingredients, which is why the so-called mango chips are more similar to the fresh fruit.

Nevertheless, dried mango also contains many of the vitamins and minerals that fresh mangoes contain, which provide, among other things, better digestion, increased brain function, improved metabolism and better protection against heart problems.

However, dried mangoes are only suitable for fitness nutrition to a limited extent. Due to their high fructose content, they are a good power snack and energy supplier during sports.

However, like all other dried fruits, dried mango is unsuitable for a healthy low carb diet. Fresh mangoes are also less suitable for weight loss than other fruits.

How does eating dried mango affect digestion?

Dried mangoes are considered a natural laxative because they contain a lot of fibre and digestive enzymes. They relieve digestive discomfort and prevent constipation and irritable bowel syndrome.

Dried fruit in general is considered a good way to naturally cleanse the digestive tract and remove residues.

Unlike many commercial laxatives, there is no discomfort or side effects.

In addition, the enzymes ensure that food can be better absorbed and the ingredients better utilised.

In addition, mangoes have an alkaline effect, as they help the body to break down excess acids in the stomach. In this way, the mango regulates the PH balance.

Unlike some other dried fruits such as dried cranberries and prunes, you can also consume dried mangoes if you have sorbitol intolerance. Almost 80% of the western population cannot digest sorbitol or digest it poorly.

The result is digestive problems such as flatulence, diarrhoea or intestinal cramps after eating foods containing sorbitol.

Dried mango has a laxative effect and can cleanse the digestive tract in a natural and healthy way.

What nutrients does dried mango contain?

Dried mango in its natural state contains the following nutritional values per 100g (the values vary depending on the mango variety, degree of drying and ripeness at harvest):

Nutrient Value Proportion Daily Requirement*
Energy 289 kcal 14.5%
Protein 3g 6%
Fat 2g 2.9%
- thereof sugar
Dietary fibre 8g 26.7%
Water 20g /

Since one kilogram of fresh mango turns into about 100 grams of dried mango, the dried fruit contains a significantly higher concentration of all important ingredients except water.

A fresh mango contains only 12.5% sugar and has 60 kcal per 100 grams.

Dried mangoes that have been additionally processed with sulphur and sugar contain a good 40 kcal more and around 68g of sugar per 100g.

The many dietary fibres are positive. However, the high kcal value and the high sugar content ensure that dried mangoes are hardly suitable for a diet and should only make up a small part of the daily diet.

In addition, the feeling of satiety is similar to that of fresh fruit, which does not help with weight loss due to the additional calories.

*Daily requirement based on the reference value of an average adult

What vitamins and minerals does dried mango contain?

Mangoes are known to contain many vitamins that are essential for the body:

Nutrient Value Proportion Daily Requirement*
Vitamin A Retinol Equivalent 2mg 222.2%
Provitamin A
11.99mg 599.4%
Vitamin B1 0.17mg 15.7%
Vitamin B6 0.5mg 33.3%
Folic acid 0.14mg 35%
Vitamin C 148.86mg 148.9%
Vitamin E 4.33mg 36.1%
Vitamin K 0.043mg 61.4%

The high proportion of vitamin A retinol equivalent and provitamin A beta-carotene in particular stands out. The body converts these substances into vitamin A, which ensures growth processes of many cells, keeps skin and mucous membranes healthy and is good for the eyes.

Vitamin C and vitamin K are also abundant. Vitamin C supports the body in numerous metabolic processes and promotes health, while vitamin K regulates blood clotting and prevents calcium deposits in cartilage and blood vessels.

In addition, dried mango contains important minerals and trace elements:

Nutrient Value Proportion Daily Requirement*
Calcium 58mg 5.8%
Potassium 914 mg 22.9%
Magnesium 87mg 24.9%
Iron 1.92mg 15.4%
Copper 0.57mg 46.2%

Among the minerals, the high potassium and magnesium content is particularly striking. Potassium regulates the body's water balance and is important for preventing muscle dysfunction.

Magnesium helps the body in many different processes and prevents headaches, strokes and heart attacks, among other things.

The trace element iron improves the transport of oxygen in the blood and the abundant copper helps, among other things, in the formation of red blood cells.

*Daily requirement is based on the reference value of an average adult

For whom is dried mango suitable for consumption and for whom not?

In principle, all groups of people are allowed to consume dried mango, there is no clearly defined risk group. However, certain ingredients are present in such large quantities that people with specific allergies and intolerances should rather refrain from consuming it.

Contrary to what is often assumed, dried mangoes are generally safe during pregnancy and breastfeeding. The many fibres, minerals and vitamins in dried fruit are good for the mother-to-be as well as the foetus.

However, the mango should be unsulphurised, as sulphur deprives the body of folic acid and vitamin B1, which are important for pregnant women.

Children and babies from the age of a few months are also allowed to eat dried mangoes, as long as they do not consume too large quantities.

For babies, this is because they should not ingest too much acid. Pregnant women as well as everyone else should only eat dehydrated fruits in moderation because of the high fructose content and the many calories.

Dried fruit often contains a lot of histamine, a natural substance that acts as a messenger in the body. People with histamine intolerance find it difficult to tolerate because they do not have enough of the histamine-degrading enzyme diamine oxidase.

Experts do not explicitly warn against dried mango, but you should still be careful with dried mango if you are histamine intolerant. You should also avoid dried mango if you are fructose intolerant.

For diabetics, it is important to note that dried fruit, like fresh fruit, has a low glycaemic index (Glyx). Researchers have also discovered that consuming freeze-dried mangoes significantly reduces insulin resistance and improves glucose tolerance.

Nevertheless, doctors advise diabetics to closely observe the change in blood glucose levels after eating dried mangoes and then decide for themselves.

In principle, anyone can consume dried mangoes in reasonable quantities, as long as you are not affected by allergies or intolerances to certain ingredients.

What does dried mango taste like and how can you use it?

Dried mango is even sweeter and stronger in flavour than fresh mango. Like fresh mangoes, dried mangoes vary by variety, ranging from sweet and sour to honey-sweet.

The country of origin and the local weather conditions also influence the taste. You should therefore try a little to find out which flavour characteristics you like best.

Dried mangoes are often touted as the ideal snack for in-between meals because they satisfy the craving for "something sweet", but are much healthier.

But dried mango is also very popular as an ingredient in morning muesli or smoothies, as well as in desserts or yoghurt.

You should soak your desired mango portion in about ten times the amount of water for a good hour so that you can then puree the dried mango optimally.

In addition, you can often use dried mangoes in sauces and chutneys, preferably in combination with chilli, as the different flavours complement each other very tastily.

Dried mango is also suitable for baking to give your cake a fruity note.

Smoothies made from fresh or dried mango are very popular. They can be made very easily, e.g. in the Thermomix, and usually contain very healthy ingredients. (Image source: / sujatadin)

What are the most popular types of mango and where do they come from?

There are many different types of mango. The following table gives you an overview of the most popular types of mango and shows where they come from:

Name Origin Description
Kent California Large round fruit, dark red skin with little yellow, very sweet juicy flesh, small seed.
Nam Dok Mai Thailand Oval fruit, creamy yellow skin, yellow, very sweet flesh.
Keitt Florida Oval fruit, yellow skin with light blush, firm orange-yellow flesh, sweet full flavour.
King Australia Large round fruit, orange skin, firm yolk-yellow flesh, mild-sweet taste with distinct spiciness.
Manila Super Mango Philippines Yellow-orange skin, buttery juicy flesh, sweetest mango in the world (according to the Guinness Book of World Records)

What does dried mango cost?

For heat-dried mangoes, you can usually expect a price of 2-4€ per 100g content. This makes them more expensive than fresh mangoes.

The latter usually cost between one and two euros for around 350g of pulp. Freeze-dried mangoes, on the other hand, are much more expensive, often costing 8-15€ for the same amount.

The individual varieties of dried mango do not differ significantly in price. The question of whether the product is certified organic is not really reflected in the price.

Furthermore, you cannot expect a significant quantity discount for dried mangoes, only the smallest quantities under 100g are relatively more expensive.

Product condition Price per 100g
fresh mango 0,30-0,60€
dried mango 2-4€
freeze-dried mango 8-15€

How should you store dried mango and what is its shelf life?

The shelf life of dried mango depends largely on how much post-processing has been done after the original drying process.

Not only by removing the water, but also by sulphurising and adding sugar and other preservatives, the dried fruit is made edible for longer.

It is harder for mould and bacteria to form in the dried fruits, so it takes longer for them to expire.

Dried mangoes should be stored at temperatures of 7-10°C and in a dry environment such as the pantry.

For storing dried mangoes, we recommend using preserving jars with a safety lid. You can also attach cloths or napkins to the outside of the jar to prevent it from being exposed to too much light. (Image source: / congerdesign)

It is advisable to use tightly sealed jars for storage so that dried fruit moths cannot bite through them. Under these conditions, dried mangoes can be kept for at least 12 months and up to 2 years, depending on the post-processing.

Decision: What types of dried mango are there and which is right for you?

If you want to buy dried mangoes, there are two varieties you can choose between:

  • Natural
  • Sulphurised and sugared

Each type has certain advantages and disadvantages that set it apart from the other. Depending on what you are looking for, a different type will be most suitable for you.


Natural dried mangoes have not been further treated after drying. No extra sulphur, sugar or other preservatives have been added to the product. This means that when you buy these mangoes, you only get the nutrients that are also found in a fresh mango.

Accordingly, unprocessed mangoes are significantly healthier than their counterparts. They contain fewer calories, carbohydrates and sugar. In addition, the valuable nutrients are more effective and can help the body.

  • no preservatives
  • no sugar or sulphur
  • healthier than dried mangoes
  • quickly perishable

Sulphurised and sugared

Post-processed dried mangoes have the advantage that they are edible for longer and have a stronger flavour.

The sulphur ensures that the original colour is retained and the added sugar provides additional sweetness. Both additives also have the effect of better protecting the fruit against bacteria and mould.

However, while everyone can use unsulphured dried mango from time to time, you should consider whether you can tolerate the sulphur before buying this type.

Experts strongly advise against sulphur-containing products during pregnancy.

Opinions differ as to which of the two varieties is tastier. One thing is certain: the processed fruits are much sweeter and have a more intense flavour.

  • Have a longer shelf life
  • Are more intense in taste
  • Have the typical yellow colour of the mango
  • Are unhealthier because of extra calories and extra sugar
  • Are not safe for everyone
  • May no longer contain all vitamins

Buying criteria: You can use these criteria to compare and evaluate dried mango

In the following, we will show you which aspects you can use to decide between the different dried mangoes.

The criteria you can use to compare dried mango products include:

  • Additives (sugar, sulphur)
  • Variety
  • Quality
  • Packaging size
  • Organic label

In the following paragraphs, we will explain what is important in the individual criteria.

Additives (sugar, sulphur)

The importance of the question of whether additives have been added has already been sufficiently addressed in the previous section. Nevertheless, manufacturers vary in the use of sulphur, sugar and other preservatives.

So there are not only either natural or reprocessed mangoes, but also slightly sulphurised ones without added sugar and vice versa.

You should try out for yourself which additives make your mango tastier and which you could do without.


If you want to buy dried mango, you will probably notice that often no variety is indicated on the packaging. There are well over 1000 different types of mango.

The island of Cebu, which belongs to the Philippines, is famous for its dried mangoes. From here, the fruits are shipped all over the world. (Image source: / j_lloa)

Nevertheless, there are three varieties that are very popular to buy and have a good difference in taste.

The Amélie variety is characterised by its sour flavour, but still retains the fine mango note.

The opposite is the Lippens variety, which is one of the sweetest mango varieties of all and is characterised not only by its mango flavour but also by a honey-banana aroma.

The Brooks variety is somewhere between the two, tasting fruity-sweet-sour and appealing to almost all mango fans.


The quality of dried mango and how many healthy ingredients it contains depends largely on the temperature and the method used in the drying process.

To ensure that the mangoes are still of rust-free quality at the end, i.e. that no nutrients have been lost during the drying process, they must be dried at a maximum of 40°C and very gently.

However, since in industrial production the quantity produced is often more important than the quality, larger producers often choose higher temperatures and less gentle treatment.

Package size

Another aspect when buying dried mangoes is the choice of packaging size. However, there are only small quantity discounts between a bulk pack of 1kg or more and a small snack bag.

For larger quantities, it is advisable to transfer the mangoes to an airtight container; for small quantities, you will probably consume the fruit quickly enough not to worry about shelf life.

Organic label

When buying dried mangoes, many buyers look to see if the product meets organic standards and if it has been fairly traded. This is certainly because dried mango is often imported from poorer regions of the world such as Thailand, the Philippines, Burkina Faso or South Africa.

Moreover, the certification is not noticeably reflected in the price.

Facts worth knowing about dried mango

How does the production of dried mango work?

Mangoes can be dried either in the air, by the sun, in the oven or in special dehydrators. Depending on the size of the fruit, it is first cut into pieces or slices or dried unchopped.

Fruit drying was the first way of preserving food. Originally, the method originated in the Middle East, where grapes, dates and figs were first dried.

Besides mangoes, a variety of other fruits are also suitable for drying. Besides fruits native to Europe such as apples, pears and plums, bananas or pineapples are also popular choices.

When drying by heat, fruits can basically be dried at temperatures between 0°C and 70°C, but at higher temperatures above 40°C the first vitamins are destroyed.

How can you make dried mango yourself?

Drying mangoes yourself basically works in the same way as industrial production. The most important thing is that the moisture in the mangoes can escape and that you make sure that the individual strips do not touch each other during drying.

For the drying process, you can either buy a conventional home dehydrator or alternatively simply use the oven for the process. The former has a venting system to allow the moisture to escape, while in the oven you can leave the door slightly tilted open for this purpose.

Before you can start dehydrating, all you need to do is peel the mango and place it in thin slices on a tray.

You should choose a temperature of 40°C or just below, as this ensures that no vitamins are lost and the fruit dries quickly.

The duration of the process depends on the thickness of the strips and your individual preferences. Just try out how you like the mangoes best.

Can your dog, cat or rat eat dried mango?

Dogs are allowed to eat dried mangoes, cats and rats have different opinions. Either way, animals as well as humans should not consume too large quantities of the dried fruit, as they contain many calories and fructose.


For dogs, the prevailing opinion is that it is perfectly safe to add a small dose to your dog's daily diet. Many dogs also like dried or fresh mango very much. They benefit from the numerous vitamins and minerals and their digestion is aided.


Whether cats should eat dried or fresh mangoes varies among cat owners. The smallest rations should be safe, but as carnivores cats usually prefer other foods anyway.


In the case of fresh mangoes, pet lovers advise feeding only completely ripe specimens, which is the case with dried mangoes as mentioned above. The amount should be chosen very carefully, too much can cause severe digestive problems in rats.

You should always pay attention to the following things: Feed your pet natural, high quality organic mangoes and use the fruit as a sporadic treat rather than a regular diet.

What other product varieties are available?

Besides the conventional dried and freeze-dried mangoes, there are three other popular ways to eat the mango fruit.


Chocolate-coated dried mangoes are very popular. Candied dried fruit, in contrast to dried mango, belongs to the category of sweets. They usually consist of half dried mango and half other ingredients and therefore have a much higher fat content and more calories.

As mango powder

Mango powder is made from tart, unripe mangoes that are finely crushed after drying in the sun. It has a sweet and sour taste similar to lemon and is used for curries, chutneys or simply as a seasoning in cooking.

Dried mango soft

In this variant, the mango is first dried as usual, but is then treated with steam. This gives it back some of its moisture, makes it softer and makes it taste fresher and juicier. However, due to the higher water content, it also has a shorter shelf life.

Photo source: / Brent Hofacker