Dried Mango Recipe With Chili
This dried mango recipe with chili makes a yummy snack that’s perfect for when you’re on the go. Sweet and mildly spicy, it’s a great way to brighten up your day.
Servings: 1 cup
Calories: 260kcal
Ingredients
- 2 mangoes
- 2 tsp Tajin (or as desired)
Instructions
- Peeled and sliced mangoes into ¼ inch thick pieces.
- Discard the seed.
- Set the air fryer to the lowest temperature.
- Place the mango slices in even layer the air fryer basket.
- Cook for 2-3 hours or till you reach your desired level of dryness.
- Check them out after 2 hours.
- Sprinkle tajín generously (or as desired) and enjoy!
Notes
The number slices you end up with depends on how big the mangoes are and how you slice them. Also, consider the size of your air fryer basket and how many will fit.
How to Dehydrate Mangoes in the Oven:
Line a sheet pan with parchment paper. Place the mangoes evenly on the sheet pan.
Heat oven to 175 degrees F and bake for 5 hours. Flip the mangoes every hour so they dry evenly. How to Dry Mangoes Using a Dehydrator:
Cut the fruit ¼ inch thick. Place a single layer of the fruit on the tray. Look for the “fruit” setting on your dehydrator. OR, set to 135 degrees F. Cook for 8-10 hours. Check the mangoes at 8 hours. They should still be pliable and not crispy.
Line a sheet pan with parchment paper. Place the mangoes evenly on the sheet pan.
Heat oven to 175 degrees F and bake for 5 hours. Flip the mangoes every hour so they dry evenly. How to Dry Mangoes Using a Dehydrator:
Cut the fruit ¼ inch thick. Place a single layer of the fruit on the tray. Look for the “fruit” setting on your dehydrator. OR, set to 135 degrees F. Cook for 8-10 hours. Check the mangoes at 8 hours. They should still be pliable and not crispy.
Nutrition
Calories: 260kcal | Carbohydrates: 64g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 70mg | Potassium: 774mg | Fiber: 8g | Sugar: 57g | Vitamin A: 5665IU | Vitamin C: 151mg | Calcium: 59mg | Iron: 1mg