Rehydration behaviour of candied mango samples was studied. The influence of candy process conditions and rehydrating medium on the rehydration kinetics was studied. In this sense, water gain, solute loss and compositional changes in the fruit liquid phase were fitted using Peleg's model. Mango cubes were candied using two osmotic dehydration steps (applying vacuum impregnation in the first) plus air drying at 35 degrees C till 80% or 90% soluble solids was obtained. Four combinations of sucrose solutions (degrees Bx) was used in the osmotic steps: 25-65, 45-45, 45-65 and 65-65. Rehydration process were carried out at 10 degrees C for 8 h on sucrose solutions (0, 10, 20 and 30 degrees Bx). Candied samples using 45 degrees Bx sucrose in the two osmotic steps showed the highest solute retention at equilibrium. A higher drying level of candied fruit also implied the greatest solute retention. (c) 2005 Elsevier Ltd. All rights reserved.