Odd combination, I know, but the reason I wanted to share about preserving tomatoes and mangoes because I these are two of my favorite foods in the kitchen.
We have plenty of resources for tomatoes all year round, but the price can shift greatly as the seasons change. Not only that, but farmers or homeowners who grow their own produce might have too many of these on their hands during the season that they end up just letting it rot.
One great way to preserve tomatoes is to make “Tomato Raisins”. When dried and packed to retain moisture, tomatoes actually taste like raisins though it retains a distinctive tang similar to that of dried cranberries. You can also brush a bit of honey or maple syrup on the tomatoes before putting them inside the food dehydrator for more flavor.
If you’re into Asian cooking, you’d find that sautéed onions, garlic and tomato (usual ingredients for many Asian dishes) can be kept frozen so you don’t have to go through the entire process of peeling, cutting and sautéing them every time. After sautéing, let it cool down and pack in small containers. Keep these frozen until needed. You can also freeze them in ice cube trays before putting in the freezer.
Making tomato chips is a healthier option than junk foods. For these, you simply have to slice the tomatoes into very thin pieces and then arrange them on the food dehydrator trays. Dehydrate until crispy and then eat with your favorite dip.
As for the mangoes, you can make dried mangoes in a jiffy if you have a dehydrator. Commercialized sweet dried mangoes are usually imported from tropical countries and they cost a fortune. I suggest buying ripe mangoes during season so they’re cheap and then drying them using your trusty dehydrator. When stored properly, they can last for up to a year.
Another great suggestion is selling dried mangoes to people. Find someone who can sell them to you in the lowest price possible (don’t be afraid to haggle, you’re buying a lot after all) and then dry them at home. Vacuum-pack these and then sell to friends and families.
You can also preserve mangoes by making mango concentrate. Peel the mangoes and then process in a blender or food processor. Put in a small container or better yet, in ice cube trays. The cubes only takes a couple of minutes to thaw and can be blended with sugar and water for a cool drink. Personally, I like using green mangoes for this. It’s kinda sour but the sugar balances it out.