Pecan Free Vegan Dried Mango Slices
Chewy, tangy, and kissed with a hint of heat, these homemade dried mango slices are the kind of snack that disappears faster than you'd expect. Ripe mangoes get tossed in a simple glaze of fresh lime juice, maple syrup, and sea salt before a long, slow oven dehydration transforms them into deeply orange, pliable strips with serious depth of flavor. The optional chili powder adds a gentle warmth that plays beautifully against the natural sweetness of the fruit — it's a combination that feels almost addictive. Store-bought dried mango often comes from facilities that process all kinds of tree nuts, so making your own at home is a genuinely smart move if you're navigating those concerns. The technique here is straightforward: uniform slices, good air circulation on a wire rack, and patience while the oven does its slow magic. Once cooled, they keep well in an airtight container, making them perfect for lunchboxes, road trips, or just snacking 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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