Mango high

My house seems to be cocooned in a bubble of very sweet and delicious mango aroma.  Why?
Well, I'm glad you asked.  In the last week I have peeled and sliced more than three dozen mangos.  Where have they all gone?  I'm glad you asked that too :)
They have all gone into my food dehydrator.   All of those mangos have been reduced to a few (too few) tupperware containers of very yummy dried mango.  As you may know, mangos are a very sweet fruit.  Drying them intensifies the natural sugar.  That is, by removing the water content, the natural sugar concentration is greatly increased, producing one of the sweetest dried fruits you will ever taste.

If I can bear to part with any of it, I'll be sending some down to the mexicans (southern relatives).  That is a big IF at this stage.

I have become an expert mango peeler, slicer and drier.  I can tell you that about 5 mm slices work best; that the best way to peel them is with a knife and a large spoon; that you have to be very careful with the knife because peeled mangos are extremely slippery to handle; that drying them for several hours on medium and then turning the dryer down to low for another 12 hours creates the best colour and softest texture.
What esle would you like to know?
They are very more-ish.  My information says that they will keep for at least a year in the refrigerator.  Will I have any left in my refrigerator by this time next year?  I'll be surprised if I have any left this time next month week.
In the mean time I love the fact that as you approach my front door you are enveloped in intoxicating mango perfume.  Inside the house, you could have a sugar high from just breathing.
Sorry - no photos because I forgot to charge the camera betteries, but maybe I'll throw a "finished product" photo in a future post.