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Mango fruit (Mangifera indica L.) belongs to the Anacardiaceae family (Barreto et al., 2008). Mango has a special economic position, due to its high nutritional value and rising consumer demand in the recent years. It is a great source of carbohydrates, vitamin A, B 1 , B 3 , B 5 , B 6, and C as well as β-carotene (Braga et al., 2019). However, of particular importance is the high content of polyphenols, including mangiferin, catechins, anthocyanins and many other, protecting the cells from free radical damage (Izli et al., 2017). Globally, the mango production is around 50.65 million tons in 2017 and it has increased by around 25% in the last five years (Statista, 2019). Due to the seasonal availability and short shelf life of mango, drying is a common method, that is used to prevent deteriorating processes and to provide mango all year round (Izli et al., 2017; Mitra, 2016).

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