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Mango leather is a dehydrated, flexible product prepared from ripe mango pulp having a sheet like structure and consumed as dessert or snack. It is prepared with different formulations along with mango pulp, sucrose, skim milk powder, gellan gum, coconut powder etc. Different formulations and physicochemical tests have been done by researchers to ascertain desirable composition and nutrient characteristics of mango leather. Drying techniques such as Sun drying, hot air drying, vacuum drying, microwave oven drying and infra-red drying have been employed by researchers to dry the mango pulp and the dehydration behaviour in different dryers had been studied. Mathematical modelling of the drying operation have been considered also. The energy consumption during these drying processes is studied to suggest an eco-friendly dehydration option for mango leather processing industry. The aim of the paper is to review the published papers on mango leather and to give a collective view on methods of preparation, effects of drying condition, and effects of packaging and storage for a sustainable ecosphere.
Sarkar et al. (2018) studied this question.