Dried mango

A small handful, about 30 g, is a practical snack portion; it is easy to eat more because the pieces are chewy and concentrated. That portion provides 102 kcal.

No: it is ready to eat as it is. To soften it for porridge, baking or a sauce, cover the pieces with warm water for 10–15 minutes, then drain; soak longer if you want them very soft.

Yes. Chop it into couscous, rice salads, flapjacks or muffins; for savoury dishes, simmer it with onion, chilli, vinegar and spices to make a tangy chutney. If baking, fold in small pieces so they do not clump together.

Seal it in an airtight container and keep it somewhere cool and dry, away from sunlight. Refrigerate it in a sealed container in a warm or humid kitchen, and discard it if you see mould or notice an unusual smell.

Check the ingredient list: mango alone means no sugar has been added, while sugar, syrup or juice concentrate indicates extra sweetening. Some products also contain preservatives or oil, so compare the ingredients if you want plain fruit.

Dried mango is more concentrated by weight: it has 17 g of fibre per 100 g, while fresh mango has 8.4 g. A small handful of dried fruit is not equivalent in volume to the same weight of fresh mango.

The texture depends mainly on how much moisture remains after drying and how thickly the fruit was cut. Unsweetened slices may feel firmer; soaking briefly in warm water softens them.