Description
Most of South Africa’s mangoes are grown in the Lowveld which is the subtropical region of the country below the Drakensberg escarpment and along the Kruger National Park in the Limpopo and Mpumalanga provinces. The three cultivars of mango that are best suited for drying are Tommy Atkins, Keitt, and Kent; ours are dried in Hoedspruit and Musina. The laborious task of peeling off the skin, removing the flesh from the pip, and cutting it into long slices is all done by hand before drying. We think it’s all worth the effort as the final result is fabulously tasty!
Ingredients: Mango, Preservative: Sulphur dioxide
Allergens: Sulphur dioxide
Dietary requirements: Gluten-free, Halaal, Kosher, Vegan
Nutritional Information: Per 100g: Energy 977 kJ, Protein 3.3 g, Carbohydrates 52 g, Total Sugar 50.8 g, Total Fat 0.6 g, Dietary Fibre (AOAC 991.43) 1.9 g, Total Sodium 42 mg
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