You can peel the mango by scoring it around lengthwise and peeling off both sections, or by attacking it with a potato peeler {which often attacks back so beware}. Cut the fruit into lengthwise slices about 1/4 inch thick. You can do thicker slices if you want chewier fruit, but it will take longer to dehydrate fully. Place your trays into the dehydrator and arrange the mango slices so that they lay flat on the trays. Do not clump the slices together or overlap them because it will take forever to get them dehydrated and they won’t dehydrate evenly. Set your dehydrator to 135 degrees and dehydrate for about 12 hours. If you want them a bit chewier, check them at 10 hours. Store in an air-tight container or Ziploc bag.