This is a delicious and healthy snack for all ages. Although mangoes are high in natural sugar, they provide a wide variety of benefits including fiber, vitamins, and antioxidants.
This is a simple preparation when stored correctly is great to have on hand for outdoor activities, snacks, and lunches. The dehydrated mangos have a soft and chewy texture that is sweet and spicy.
Easily made without the Tajin spice and is a hit with the children, and I have passed it as nature’s candy. It is adult friendly addition to cocktails and salads as well.
We’ve all seen packaged mango at the store and now you can prepare it at home. This recipe is simple and delicious for children and adults to pack for on the go activities!
Prep Time: 10 MINUTES
Cook Time: 6 HOURS
Total Time: 6 HOURS 5 MINUTES
- What You’ll Need
- Ingredient Notes
- Chile-Lime Seasoning
- How To Make It
- Substitutions and Alternative Ingredients
- Labeling and Storing the Mango
- How to Use Dehydrated Mango
- Tips and Tricks
- Cooking Times By Air Fryer
- Air Fryer Dehydrated Chile-Lime Mango
What You’ll Need
- 1 Mango peeled and sliced (1/4”-1/2” thick)
- 1T Chile-Lime Seasoning (Tajin) (disregard the below ingredients if using Tajin Seasoning)
- 1t Lime (zested)
- ½ t Salt
- 1t Chile Powder
- ½ t Ancho Chile Powder
There is nothing better than a ripe mango. The tropical sweetness that fills your tastebuds runs down your chin and leaves you wanting more. Unfortunately, the season is short and now you can store these to extend your enjoyment.
Mangos are a nutritious fruit that contain a plentiful variety of vitamins, fiber, antioxidants, and immunity support.
Unfortunately, they are not Keto friendly. I recommend using fresh ripe mangos for this recipe, but we will include instructions for frozen if needed.
Typically store purchased dehydrated mango can run on the pricey side. Making at home can save you money and you’ll be surprised how easy it is to prepare with just a few simple ingredients.
I love the flavors of the spicy Chile, brightness of the lime and sweetness of the mango. This Chile-lime seasoning is a copycat to store-bought Tajin. In fact, you can just purchase or use Tajin if you’d like.
It is so easy just to add a few spices and zest of lime to whip up this blend I like to make my own. I started to find Tajin seasoning to be too salty. When making your own you can adjust the amount in your seasoning.
This amount of seasoning I only use half the amount. I like to rim a glass with fresh lime and the remaining spice and pour myself a margarita.
You can play with different Chile powders to perfect your seasoning. The reason I use more ancho Chile powder in this recipe is the smokiness it adds.
You can make this recipe without the seasoning if you have any children or adults that don’t prefer the heat. You can adjust the spiciness to half the amount as well.
How To Make It
Step 1: Prepare your Seasoning
Add your seasonings together in bowl and zest your lime (Go straight to step 2 if using Tajin Seasoning.)
Step 2: Cut Mango
Cut the skin off the mango with a knife and avoid the pit. Cut the mango into ¼” to ½” pieces. (If using frozen mango, you’ll still want to defrost completely and slice into ¼-1/2” pieces.)
Step 3: Season the Mango
In a large bowl add your cut mango and add the seasoning. Toss to coat thoroughly. (Skip this step if leaving off the seasoning)
Step 4: Add to Air-Fryer
Place the mango in the air fryer basket. No oil is required for this recipe as we want to avoid and remove as much moisture as possible.
Set the temperature to 135°F for 6 hours on dehydrate.
Step 5: Check the Air-Fryer
Close to 4 hours check the mango for doneness. All air fryers have various cooking times. The mango is done when it is pliable, but all visual moisture is removed. It is best to cut in half to test.
(Continue to cook if there is remaining moisture.)
Step 6: Cool and Store
Completely cool the mangos before storing. Store in a clean, airtight container. Label container with date and ingredients.
Substitutions and Alternative Ingredients
Can I Use Frozen Mango?
Unfortunately, we have a short season for fresh mangos. If you don’t have them in season, you can use frozen mango. I don’t recommend it because it carries so much extra moisture and comes cut in squares.
You’ll want to cut these thinner, so they dry out easier. The thicker the slices the longer the cooking time.
Completely thaw them before adding to the dehydrator. If you have fresh mango opt for this before frozen.
Tajin seasoning is a prepared Chile-lime seasoning that can be purchased on Amazon or at your grocery store. Tajin will store longer than my fresh version.
The zest from the fresh lime imparts moisture and doesn’t last as long. It’s quick and I just make it per recipe, but don’t store.
I find this seasoning recipe so simple I just prepare my own. I think the Chile-Lime seasoning is the prefect spice to pair with the mango, but I have some other spices to try.
Cinnamon and orange zest gives a nice savory flavor and an incredible addition to a cocktail.
Ground ginger or smoked paprika can be nice as well. It really takes some trying and your personal preference.
You can omit or adjust the salt also. If you are trying to avoid salt this is just as tasty without.
Doubling the Recipe
To store extra dehydrated mangos double or triple the recipe. Be sure not to overcrowd your air fryer, depending on size.
Labeling and Storing the Mango
Storing the Mango
There are a few ways to store the dehydrated mango. Completely cool before transferring and storing.
You can add to a clean airtight container. If dehydrated and stored correctly the mango can last up to 6 months.
To extend the shelf life further you can store in the fridge or vacuum seal the mango. I don’t recommend using the fridge and even more so do not store in the freezer.
This can change the texture and impart moisture. Place the contents in a cool, dark, dry place. Inside of a cabinet or pantry works best.
Labeling the Mango
Clearly label the container with name, ingredients, and date.
How to Use Dehydrated Mango
- Outdoor activities like hiking, camping, days on the lake, skiing, and athletic practice
- Pack in lunches
- Great addition to cocktails
- Add to Salads
Tips and Tricks
- Make sure to use fresh ripe mangos if available
- Completely thaw mangos if using frozen.
- Do not overcrowd the air fryer. Overcrowding imparts moisture and doesn’t allow the mango to dehydrate properly.
- It is unnecessary to add any sweetener or sugar to the mango.
- You can use a mango pitter for easier prep to remove the pit (once peeled.)
- Use Masking tape and a sharpie black marker to easily label
Cooking Times By Air Fryer
|Ninja Foodi||6 hours||135°F|
|Phillips Airfryer XXL (HD9630)||5-6 hours||130°F|
|Nuwave Bravo XL Grill||6-6 1/2 hours||135°F|
|Power XL 2&3 Qt Vortex||6 hours||135°F|
|Cuisinart||6-6 1/2 hours||135°F|
|Cosori||5 1/2-6 hours||135°F|
|Breville Smart Oven||5-6 hours||130°F|
|Regular Oven||12-13 hours||130°F|
- 1 Mango (peeled and sliced ¼”- ½” thickness)
- 1T Chile-Lime Seasoning (or Tajin Seasoning)
- Prepare your seasoning (disregard if using Tajin seasoning)
- Cut your mango into ¼”- ½” pieces removing the peel and stone
- In a bowl season the mango with the Chile-Lime seasoning (skip this step if making the mango plain)
- Add the mango to the air fryer and set the temperature to dehydrate at 135° for 6 hours
- Check the mango at 4 hours for doneness.
- Check the mango with a knife to ensure it is done and all moisture is gone. Completely cool before labeling and storing.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 97mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 1g
My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nancy do it, no judgment here) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.