Eggless Vegan Dried Mango Slices
Chewy, tangy, and just a little sweet, these homemade dried mango slices are the kind of snack that disappears faster than you'd expect. Ripe mangoes get tossed in a bright mix of lime juice, maple syrup, and sea salt before a long, slow oven dehydration transforms them into deeply orange, pliable strips with an irresistible leathery chew. The optional chili powder adds a gentle kick that plays beautifully against the natural sweetness of the fruit — think of it as the upgrade your snack drawer has been waiting for. Store-bought dried mango often sneaks in added sugars, preservatives, or coatings that can be hard to vet, so making your own means you know exactly what's in every slice. The wire rack setup is the real secret here, letting hot air circulate around each piece so the mango dries evenly without turning soggy or stiff. Once cooled and packed into an airtight container, these keep beautifully and are just as good tossed into a trail mix as they are eaten straight off the rack.
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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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