Carrageenan Free Vegan Dried Mango Slices
Sweet, tangy, and just a little addictive, these homemade dried mango slices hit that perfect balance of chewy and intensely fruity. A quick toss in lime juice, maple syrup, and sea salt before the low-and-slow oven dry gives each piece a bright, complex flavor that store-bought versions rarely match. Speaking of store-bought — packaged dried fruit is one of those sneaky places where carrageenan and other additives can show up as texture stabilizers or coating agents, so making your own is genuinely the cleanest route. Here, every single ingredient is straightforward and plant-based, with an optional pinch of chili powder if you want a little heat creeping in at the end. The key is slicing the mangoes to a consistent quarter-inch thickness so they dehydrate evenly and come out pliable and leathery rather than brittle or still-soft in the middle. Once cooled, they store beautifully in an airtight container and make an excellent snack, trail mix addition, or topping for oatmeal and yogurt alternatives. This is one of those recipes that feels almost too simple for how good the results are.
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Learn more →Ingredients
4 servings
- 3 large ripe mangoes (about 3 lb total)
- 2 tbsp fresh lime juice
- 1 tbsp maple syrup
- ¼ tsp chili powder (optional)
- ¼ tsp fine sea salt
Instructions
- 1
Heat the oven to 175°F (80°C). Line two baking sheets with parchment paper and set a wire rack on top of each.
- 2
Peel and pit the mangoes, then cut each into slices about 1/4 inch thick. Uniform thickness is important — thicker pieces will remain soft in the center while thinner ones dry evenly.
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