Dried Mango Sheets: Healthy Fruit Snacks from Thai Culinary Wisdom **1. History and Origins** Dried mango sheets are a Thai fruit product developed from traditional food preservation methods, rooted in local wisdom for extending the shelf life of ripe mangoes harvested in abundance during mango season (March-May). **1.1 Thai Household Origins** - Mango growers in central and northeastern Thailand began making mango paste to preserve surplus ripe mangoes - Techniques evolved from traditional mango paste (popular since the Rattanakosin period) to thin dried sheets for longer storage **1.2 Commercial Development** - Gained export market popularity about 30 years ago - Renowned production provinces include **Nakhon Ratchasima, Chonburi, and Rayong** - Now an important OTOP product nationwide **2. Nutritional Value** These dried mango sheets offer health benefits while retaining most nutrients from fresh mangoes: **2.1 Key Nutrients (per 100g)** | Nutrient | Amount | % Daily Value | |----------|--------|--------------| | Energy | 320 kcal | 16% | | Carbohydrates | 78g | 26% | | Fiber | 4g | 16% | | Vitamin A | 1,200 IU | 24% | | Vitamin C | 60mg | 100% | | Calcium | 30mg | 3% | | Iron | 1.5mg | 8% | **2.2 Health Benefits** 1. **Digestive System** - High fiber aids digestion - Papain enzyme helps protein breakdown 2. **Immune System** - Vitamin C boosts immunity - Beta-carotene converts to vision-supporting vitamin A 3. **Blood Sugar** - Moderate glycemic index (GI ? 55) - Provides sustained energy **3. Traditional Production** **3.1 Ingredient Selection** - Use ripe mango varieties like **Nam Dok Mai, Fah Lan, or Okrong** - Select unblemished, perfectly ripe fruits **3.2 Production Steps** 1. **Preparation** - Wash, peel, and remove pits - Cut into small pieces 2. **Simmering** - Cook in copper pans over low heat - Add small amount of sugar (10-20% of mango weight) - Simmer until thick (2-3 hours) 3. **Sheeting Drying** - Spread on stainless trays (3-5mm thick) - Sun-dry for 2-3 days or oven-dry at 60C 4. **Cutting Packaging** - Cut into various shapes - Package airtight **4. Industrial Production** Modern factories employ standardized processes: **4.1 Production Systems** 1. Automated peeling and cutting 2. Vacuum cooking to preserve nutrients 3. Digital temperature-controlled drying 4. Automated cutting and packaging **4.2 Quality Control** - Moisture content ?15% - Standard color and aroma checks - Microbial testing per dried food standards **5. Unique Characteristics** **5.1 Physical Properties** - Golden yellow to orange color - Dry exterior with tender interior - Slightly flexible texture **5.2 Flavor Profile** - Natural mango sweetness - Mild tartness in some varieties - Distinctive dried mango aroma **5.3 Texture** - Chewy but not tough - Melts in mouth when chewed - Non-sticky handling **6. Consumption and Uses** **6.1 Serving Suggestions** - Enjoy as snack - Ingredient in ice cream, cakes - Chocolate-dipped variations **6.2 Storage** - Keep in cool, dry place - Vacuum packaging recommended - 6-12 month shelf life **7. Related Products** 1. Flavored varieties (green tea, lemon) 2. Chocolate-coated sheets 3. Grain-mixed versions 4. Mango paste bars **8. Conclusion** Thai dried mango sheets exemplify ingenious food preservation, combining nutritional retention with distinctive flavors. While modern production meets international standards, these products maintain authentic Thai taste profiles. They represent both healthy snacks and cultural souvenirs, showcasing Thailand's culinary heritage through innovative fruit processing techniques.