Pescatarian Vegan Dried Mango Slices
Sweet, tangy, and just a little smoky from an optional dusting of chili powder, these oven-dried mango slices are the kind of snack you'll find yourself reaching for all week long. Ripe mangoes get tossed in a bright mixture of fresh lime juice, maple syrup, and sea salt before a long, slow dehydration in the oven transforms them into chewy, deeply flavored strips with a gorgeous leathery texture. The low-and-slow method is the real secret here — a 175°F oven over several hours coaxes out the fruit's natural sweetness and concentrates every bit of flavor without burning the edges. Flipping the slices halfway through ensures even drying, so you end up with that perfect pliable chew rather than anything brittle or soggy. Every ingredient is entirely plant-based, which means this recipe fits comfortably into a pescatarian lifestyle without any substitutions or workarounds needed. Store them in an airtight container and they make an excellent addition to a lunchbox, a cheese board, or an afternoon 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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