Market-ripe mangoes (cv Tommy Atkins) were procured from a
local market. Fruits were sorted for maturity and defects, followed
by washing. The whole fruits were sanitized by dipping in Fruit &
Vegetable Wash (3.75 g/L water, SC Johnson Professional, Sturtevant,
WI, USA) solution for 5 min. Peel and stones were removed
manually using stainless steel knives. The stones were opened to
get kernels. Mango peel were cut into 5 mm strips whereas the
kernels were cut cross-section wise into 5 mm thick slices before
drying.