Shellfish 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. The optional chili powder adds a gentle kick that plays beautifully against the natural sweetness — it's a classic flavor combination that feels both familiar and exciting. Because everything here is built from whole, plant-based ingredients, there's zero guesswork about what's actually in your snack. Store-bought dried mango often comes loaded with added sugars, sulfites, or vague "natural flavors," so making your own means you know exactly what you're eating. The low-and-slow oven method does all the heavy lifting — just flip the slices once and let time do the rest. Once cooled, they keep well in an airtight container, making them a brilliant make-ahead treat for lunchboxes, road trips, or late-night snacking.
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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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