Peel the skin off the mangos and either slice really thinly or using a peeler or cheese wire slice thin pieces of mango. Mango flesh should have a white color.
Arrange the mango onto the dehydrator spaced evenly to allow optimal air flow.
Dehydrate at 150°F (66°C) for 18-24 hours until the mango is extremely brittle.
Using either a blender or mortar & pestle blend/grind mango into a powder.
Store in an airtight container in a cool dark place.
