Mushroom Free Vegan Dried Mango Slices
Sweet, tangy, and just a little addictive, these homemade dried mango slices are the kind of snack you'll find yourself reaching for all day long. 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 a satisfying leathery chew. A pinch of chili powder is optional, but it adds a gentle heat that plays beautifully against the natural sweetness of the fruit. The low-and-slow oven method does all the heavy lifting — no special equipment required, just patience and a wire rack for good airflow. Store-bought dried mango often hides surprising additives or is processed on shared lines, so making your own means you know exactly what's in every slice. Once cooled, they keep well in an airtight container, making them perfect for lunchboxes, road trips, or an afternoon pick-me-up straight from the pantry.
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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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