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.

dried chili mango sprinkled with chili powder on a marble board

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.

dried mango chili on a dehydrator

How to Dehydrate Mango

Dehydrating mango is super simple – it just takes patience!

Dehydrator Method

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.

Oven Method

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.

dried chili mango sprinkled with chili powder on a marble board

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

3.40 — Votes 10 votes
By Cassy Joy Garcia
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 8 servings
Mango is tossed with lime, chili powder, and sea salt, then dehydrated for an addictive make-ahead snack.


  • 4 medium-sized mangoes thinly slice
  • ¼ cup lime juice about 2 small limes
  • 1 tablespoon tajin or 1 tablespoon chili powder plus ¼ teaspoon coarse salt


  • 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.

Recipe Notes

To make in an oven: heat your oven to the lowest possible temperature, then lay the mangoes on a parchment paper-lined baking sheet and cook for 2-3 hours, flipping every 30 minutes, until the mango is fully dried.


Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 18mg | Potassium: 202mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1420IU | Vitamin C: 40mg | Calcium: 16mg | Iron: 0.3mg

Additional Info

Course: Snack
Cuisine: Mexican
Servings: 8 servings
Calories: 67
Keyword: gluten free, meal prep, paleo, vegetarian

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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Recipe Rating


  1. 4 stars
    Surprisingly Delicious.

    I Love them,

    My wife Doesn’t like them…