Using dried mango: snack, breakfast, and cooking

• For breakfast: Combine small pieces of mango with plain yogurt and rolled oats.
• As a snack: Offer strips as is or mix with unsalted nuts.
• As a filling: For a fruit purée, choose a recipe that uses soaked dried mango.

Choosing the right shape for your food

Dried mango can be nibbled as strips, diced to spread around, or processed into a filling. The key is whether you want larger pieces of fruit in the finished dish. A long strip fits well in a snack bowl; on a spoonful of yogurt, several small pieces are more practical. Therefore, only cut the required portion on a sturdy board first.

Rapunzel lists snacks, muesli, chutneys, desserts, and pastries, among others, for its dried mangoes. Source: Rapunzel, Mango product information (PDF).

Combining mango with nuts as a snack

For a simple mix, you can combine mango pieces with unsalted cashews or almonds. Cut the mango roughly so that fruit and nuts can be grabbed together. If you have guests with different tastes at the table, serve them in separate small bowls. This way, whole mango strips remain an option, too.

You can serve a few strips next to a simple cookie with coffee or tea. For on-the-go, fill a portion of the dry mix into a well-sealing container.

If you would like to make a mix with several types of nuts, creating your own nut mix will help you with piece size and fruit ratio. Different questions apply to mango in dough: Dried fruit in baking covers recipe quantities and soaking liquid.

Breakfast with yogurt and rolled oats

Add small pieces of mango to plain yogurt and top with rolled oats. Chopped nuts provide variety as an additional ingredient; coconut flakes are another possible combination. Keep the ingredients clearly separate at first and mix them while eating. This allows you to adjust the ratio of fruit, oats, and yogurt to your taste.

For warm oatmeal, mango can be sprinkled on top along with the nuts as a garnish. If you want to cook it along with the oats or soak it overnight, use a breakfast recipe specifically designed for that.

A fruit filling from dried mango

A mango-hazelnut tart by Rapunzel shows how dried mango is soaked and subsequently puréed with the soaking water. Source: Rapunzel, Mango Tart. Here, the strips are turned into a filling instead of just placing them on top of the pastry.

For such recipes, check the intended liquid in advance and whether it is used in the final preparation. A filling should match the crust: therefore, do not add more water or juice just to be safe.

Recognizing soaking water in a recipe: Rapunzel's tart calls for 500 ml of soaking water and a two-hour soaking time for 100 g of the dried mango used. This water is puréed along with the fruit; another 200 ml of water in that recipe is meant for separate boiling with agar-agar. The two quantities serve different steps. This is an example from this specific recipe, not a general soaking rule for every mango.

Pastries and savory combinations

Small pieces of mango are a great idea for any pastry whose recipe already calls for dried fruit. For a chutney, choose instructions that use dried mango. Fresh fruit and dried strips are not just incidentally interchangeable ingredients. For an uncomplicated serving idea, you can also offer mango strips separately alongside cheese and crackers.

Choosing the right supply

In the dried fruit category, you will find other ingredients for breakfast and snack mixes. Check the ingredients and storage instructions on your specific package and reseal the remaining supply after portioning.

You can find the respective product details on the page for dried mango.