This commercial dried mango contains regular sugar and sulfur dioxide preservative for freshness. Our DIY version uses organic coconut sugar instead of refined sugar and omits the sulfur dioxide entirely, relying on organic vegetable glycerin to maintain the soft, juicy texture naturally.
Based on: Soft & Juicy Mango
· Makes approximately 20 servings
· Serving: 0.25 cup (35g)
Why This Recipe is Seed Oil Free
Commercial Soft & Juicy Mango from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Soft & Juicy Mango may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unsweetened dried mango
500g (about 3.5 cups chopped pieces) · Made In Nature Organic Dried Mango (unsweetened)
Primary fruit base that provides the mango flavor and chewy texture foundation
Natural sweetener that caramelizes slightly during processing to enhance flavor depth
Organic vegetable glycerin
45ml (3 tablespoons) · NOW Foods Organic Vegetable Glycerin
Natural humectant that keeps the mango pieces soft and prevents sugar crystallization
Organic mango juice
180ml (0.75 cups) · R.W. Knudsen Organic Mango Juice
Adds concentrated mango flavor and provides moisture for the coating process
Organic lemon juice
15ml (1 tablespoon) · Santa Cruz Organic Lemon Juice
Natural preservative that prevents browning and adds slight tartness for flavor balance
Instructions
Step 1. Prepare your dried mango base: If using whole dried mango pieces, cut them into uniform 1-inch chunks using kitchen shears (easier than a knife with sticky dried fruit). You want pieces similar in size to the commercial version. Measure out exactly 500g after cutting.
Step 2. Create the coating syrup: In a medium saucepan, combine 180ml organic mango juice with 120g organic coconut sugar. Heat over medium-low heat, stirring constantly with a wooden spoon for 5-7 minutes until the sugar completely dissolves and the mixture begins to thicken slightly. The goal is a light syrup consistency, not a thick caramel.
Step 3. Add the glycerin and lemon: Remove the syrup from heat and immediately stir in 45ml organic vegetable glycerin and 15ml organic lemon juice. Whisk vigorously for 1-2 minutes until the glycerin is completely incorporated - it should look glossy and uniform. The mixture will be slightly thick and sticky.
Step 4. Coat the mango pieces: Place the cut dried mango in a large mixing bowl. Pour the warm (not hot) syrup over the mango pieces. Using clean hands or a large spoon, toss and massage the fruit for 3-4 minutes, ensuring every piece is evenly coated. The mango should look glossy and feel slightly sticky but not wet.
Step 5. First rest period: Spread the coated mango pieces on a parchment-lined baking sheet in a single layer, making sure pieces don't touch. Let rest at room temperature for 45 minutes. During this time, the mango will absorb the syrup and begin to soften.
Step 6. Secondary mixing: Gather the pieces back into the bowl and toss gently for another minute to redistribute any coating that may have pooled. Return to the parchment-lined sheet and let rest another 30 minutes until the pieces feel soft and pliable like the commercial version.
Step 7. Final storage preparation: Transfer the finished mango pieces to an airtight glass container. They should feel soft, slightly sticky, and have a glossy appearance. Store in the refrigerator for maximum freshness. Use 35g (about 0.25 cup) per serving, which matches the original product's serving size exactly.
Storage
Store in an airtight container in the refrigerator for up to 3 weeks. Without sulfur dioxide preservative, these have a shorter shelf life than commercial versions but maintain optimal flavor and texture. Room temperature storage reduces shelf life to 1 week.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$0.85
Savings47%
Initial ingredient investment is higher due to bulk purchasing, but cost per serving drops significantly. The organic quality and absence of preservatives justifies the premium over conventional alternatives.