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Chewy, sweet, and bursting with tropical flavor, these homemade dried mango slices are a healthy and delicious snack. Made with just two simple ingredients, they are perfect for on-the-go energy and incredibly easy to prepare in your oven or dehydrator.
For 4 servings
Prepare your oven and baking sheets. Preheat the oven to its lowest temperature, typically between 170-175°F (75-80°C). Line two large baking sheets with parchment paper or, for better air circulation, place an oven-safe wire rack over each sheet.
Prepare the mangoes. Wash and thoroughly dry the mangoes. Using a sharp knife or vegetable peeler, remove the skin. Slice the mango flesh away from the large central pit. Cut the flesh into uniform slices, about 1/4-inch (6mm) thick. A mandoline slicer is excellent for achieving consistent thickness.
Treat the slices. Place the mango slices into a medium bowl. Drizzle with the fresh lemon juice and gently toss with your hands to ensure every slice is lightly coated. This step is crucial for preventing the mangoes from turning brown during the drying process.
Arrange the slices for drying. Lay the coated mango slices in a single layer on the prepared baking sheets or wire racks. Ensure that the slices do not touch or overlap, as this will prevent them from drying evenly.
Dry the mangoes. Place the baking sheets in the preheated oven. To allow moisture to escape, prop the oven door open slightly with the handle of a wooden spoon. Bake for 3 to 5 hours, flipping the slices over at the halfway point (around 1.5 to 2 hours).
Check for doneness and cool. The mangoes are ready when they are dry to the touch, leathery, and pliable. They should not be sticky, wet, or brittle. Begin checking for doneness after 3 hours. Once done, remove from the oven and let them cool completely on the wire racks. They will become chewier as they cool.
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Chewy, sweet, and bursting with tropical flavor, these homemade dried mango slices are a healthy and delicious snack. Made with just two simple ingredients, they are perfect for on-the-go energy and incredibly easy to prepare in your oven or dehydrator.
This american recipe takes 200 minutes to prepare and yields 4 servings. At 110.03 calories per serving with 1.5g of protein, it's a beginner-friendly recipe perfect for snack or dessert.
Store properly. For best results, 'condition' the dried mangoes by placing the cooled slices loosely in a sealed glass jar for 4-5 days, shaking daily to redistribute moisture. After conditioning, store them in an airtight container at room temperature for up to a month or in the refrigerator for longer storage.
Before baking, lightly sprinkle the mango slices with a pinch of cayenne pepper or chili powder for a sweet and spicy kick.
For a tangy twist, dust the slices with Tajín seasoning or a mix of lime zest and a tiny bit of sugar before placing them in the oven.
Add a cozy flavor by sprinkling the mango slices with a small amount of ground cinnamon, nutmeg, or cardamom before drying.
Mangoes are an excellent source of Vitamin C, which boosts the immune system, and Vitamin A (from beta-carotene), which is essential for healthy vision and skin.
Dried mango is a concentrated source of dietary fiber, which aids in digestion, helps maintain regular bowel movements, and promotes a feeling of fullness.
The natural sugars in mango provide a quick and sustained energy boost, making it a fantastic and healthy snack for pre-workout fuel or combating a midday slump.
Mangoes contain polyphenols, which are plant compounds that act as antioxidants to protect your body against cellular damage from free radicals.
A half-cup serving (about 80 grams) of homemade dried mango slices contains approximately 250-270 calories. The exact number can vary based on the sweetness and size of the mangoes used.
Yes, they are a healthy snack in moderation. They are rich in vitamins A and C, high in dietary fiber, and free from the added sugars and preservatives often found in store-bought versions. However, they are a concentrated source of natural sugar and calories, so portion control is key.
The best mangoes are those with less fibrous flesh and a sweet flavor. Varieties like Kent, Keitt, and Tommy Atkins are excellent choices because they are sweet, less stringy, and hold their shape well when sliced.
The perfect dried mango slice should be leathery and pliable. It will feel dry to the touch, not sticky or wet. If you bend it, it should be flexible, not snap like a chip. They will continue to firm up as they cool.
After cooling and conditioning, store them in an airtight container in a cool, dark place. They will last for up to a month at room temperature, or for 6-12 months in the refrigerator or freezer.
Absolutely! A food dehydrator is ideal for this. Arrange the slices on the dehydrator trays and dry at 135°F (57°C) for 6-10 hours, or until they reach the desired leathery texture.