Walnut Free Vegan Dried Mango Slices
Ripe mangoes, a squeeze of lime, a drizzle of maple syrup, and a whisper of chili powder — that's really all it takes to make a snack that feels like it came from a specialty shop. The low-and-slow oven method transforms fresh fruit into deeply orange, pliable slices with a satisfying leathery chew that's impossible to put down. Because the ingredient list is so clean and plant-based, you never have to second-guess what's actually in your snack — no hidden additives, no shared processing lines with tree nuts to worry about. The lime and maple coating caramelizes gently during the long dehydration, giving each slice a sweet-tart complexity that plain dried mango just can't match. Flipping the slices halfway through ensures even drying, so you get that perfect bend-without-breaking texture every single time. Store them in an airtight container and they make an excellent lunchbox addition, trail mix base, or just a straight-from-the-jar afternoon treat.
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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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