This dried chili mango makes for an addictive healthy snack! Mango is sliced, tossed with lime, chili powder, and sea salt, then dehydrated for a make-ahead snack you can eat all week.
The idea for this dried chili mango recipe came from a recent trip. I had grabbed some chili mango jerky from a rest stop and everyone went wild for it! The idea of sweet mango paired with lime juice and spicy chili powder may seem a little odd at first, but trust me, it’s a thing. The sweet, spicy, tangy, salty combo is completely addicting!
How to Choose a Ripe Mango
First things first, if you want good dried chili mango you’ll need a good mango to start with! The riper your mango is, the sweeter it will be, meaning it will better balance the flavors from the seasoning.
When you’re looking for mangos, don’t try to judge ripeness by the color of the mango. Instead, you want to look for a mango that gives when you squeeze it. Similar to peaches and avocados, a mango that is hard when you squeeze it isn’t ripe enough, while one that is too squishy is overripe. You’re looking for a happy medium between the two.
How to Dehydrate Mango
Dehydrating mango is super simple – it just takes patience!
First of all – you do NOT need a fancy dehydrator – I love this one that sells on Amazon for under $35. To make this, you’ll thinly slice the mango, toss it with the lime juice, salt, and chili powder, then lay it on the dehydrator, making sure that the mango doesn’t overlap. Then, you just let the dehydrator do its work! Cook it at 135°F for 4-6 hours, until the mango is completely dried.
If you don’t have a dehydrator, you can also make these in the oven! Just put your oven at its lowest possible temperature, lay the mango slices out on a parchment paper-lined rimmed baking sheet. Cook for 2-3 hours, flipping every 30 minutes to ensure even cooking, until completely dried.
What kind of seasoning do you use for dried chili mango?
The traditional seasoning used for dried chili mango is Tajin. It is a blend of dried chilis, dried lime juice, and salt, and has no added sugar or artificial ingredients. However, if you can’t find Tajin or you want to avoid the bit of anti-caking agent that is added to the seasoning, you can make your own with regular chili powder, lime juice, and salt.
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Dried Chili Mango
- Toss the mangos, lime juice, and seasoning in a bowl until evenly coated, then lay on the racks of your dehydrator and cook at 135°F for 4-6 hours, until the mango is dried and leathery.