Fruit
Mango
Charted both ways: four to six minutes on the grill, or six to eight hours dried.
What it does in fast-moving hot air
Mango flesh is high in sugar, moderately fibrous and holds its shape better than most soft fruit, which is why it grills without disintegrating. On direct heat the cut face caramelises quickly and the published instruction is to press it down on the plate — the contact is doing the work rather than the air. Dehydrated at 60°C it becomes leathery rather than brittle for the same reason banana does: too much sugar for a clean crisp.
Why the cut matters
Mango is the second fruit in this catalogue with published figures for both direct heat and dehydrating, and the two are five hundred degrees and eight hours apart in intent.
Cooking pages
- Grilled mango — One manufacturer grills three halved mangoes for four to six minutes, pressed gently onto the plate; it does not say fresh or frozen.
- Dried mango — Fresh mango in 3mm slices gets six to eight hours at 60°C in one manufacturer's chart.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.