Hand-picked from the tropical fields of the Philippines

Hand peeled to preserve the freshness of the whole mango

Golden ratio cutting, four slices of pulp of uniform size

28 Hours of slow baking in high and low-temperature cycles to maximize the evaporation of excess water from the flesh

A new level of moistness

Well-dried mangos should be the flesh of the soft and hard moderate, sweet and moist mouth, soft and hard Q elastic, always remain moist and tender, full of original fruit aroma

Sweet and sour taste

25 points of fresh sweetness and 1 point of sourness, sweet but not greasy taste, never by chance, fresh sweetness with a little bit of sourness, it is a good dried mango

Rapidly condense the icing

Evaporate the excess water of the fruit flesh, make the original sweetness of mango gathering, subtracting the production method, and no additional additives, the taste is more attractive

Retain the original flavor of the pulp

Low-temperature slow-drying retains the original flavor and color of mangoes, and the flesh is soft and chewy, presenting the softness of dried mango in the mouth to the maximum extent, and each slice has its light