Cinnamon Free Vegan Dried Mango Slices
Ripe mangoes, a splash of lime, a drizzle of maple syrup, and a pinch of sea salt come together in a slow oven to create something genuinely addictive — chewy, tangy, and deeply fruity in every bite. The optional chili powder adds a gentle heat that plays beautifully against the natural sweetness of the mango, but the recipe works just as well without it. Store-bought dried mango can be a minefield of hidden spices and mystery seasonings, so making your own means you know exactly what's in every slice. The low-and-slow oven method does all the heavy lifting here — no dehydrator required, just patience and a wire rack for good airflow. Slicing the mangoes to a uniform quarter-inch thickness is the real key to that perfect leathery chew that bends without cracking. Once cooled and tucked into an airtight container, these slices keep beautifully and make an incredibly satisfying snack straight from the jar.
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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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