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Homemade dehydrated mango slices in a glass jar on a white kitchen counter, with a hand reaching for a piece, and blurred kitchen items in the background.

Dehydrated Mango Recipe

Make perfect homemade dehydrated mango with this foolproof method. Enjoy naturally sweet, chewy, or crispy mango slices that last for months; perfect for snacking, meal prep, and on-the-go energy
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 Servings
Course: Preserved Foods, Snack
Cuisine: healthy snacks, Tropical
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 3-4 large Mangoes Firm-ripe no bruises
  • 2 tablespoon Fresh lime juice (Optional) for flavor & color
  • 1 pinch Sea salt Enhances natural sweetness
  • 1 teaspoon Chili powder (Optional) for spicy version
  • 1 teaspoon Cinnamon (Optional) for dessert-style mango
  • 1 teaspoon Coconut sugar (Optional) for extra sweetness
  • 1 teaspoon Tajin seasoning (Optional) for tangy flavor

Equipment

  • 1 Food Dehydrator Set to 135°F for best results
  • 1 Sharp knife For even slicing
  • 1 Cutting board Stable surface for cutting mango
  • 1 Mandoline (optional) Helps with uniform slices
  • 1 Paper towels To pat mango slices dry
  • 1 Mixing bowl For lime juice dip (optional)

Method
 

Prepare the Mangoes
  1. Wash mangoes thoroughly.
  2. Peel carefully and slice into ¼-inch thick pieces, ensuring uniformity for even drying.
Pre-Treatment (Optional)
  1. Pat slices dry with paper towels.
  2. Dip in fresh lime juice for enhanced flavor and to prevent browning.
Arrange on Dehydrator Trays
  1. Lay slices flat without overlapping.
  2. Leave space for airflow to ensure even dehydration.
Dehydrate the Mango
  1. Set the dehydrator to 135°F (57°C).
  2. Rotate trays every few hours for even drying.
  3. Check at 6 hours for texture, then continue until desired chewiness or crispiness (8-12 hours total).
Cool & Store
  1. Let slices cool completely before storing.
  2. Store in an airtight container for up to 3 months at room temperature or 1 year if vacuum-sealed.