Chewy Oven-Dried Mango Strips with Chili-Lime Salt

By Sprig Originals ✓ · cooked up in Sprig

Real dried mango is nothing like the sugar-dusted bricks in the checkout aisle: it's leathery-chewy, deeply floral, and tastes like concentrated ripe fruit. All it takes is a very low oven, patience, and a squeeze of lime to keep the color bright. A shake of toasted chili-lime salt at the end turns a plain fruit snack into something you have to ration.

Ingredients

• 4 large ripe but firm mangoes (about 3 1/2 lb total), preferably Ataulfo/honey or Kent
• 2 tbsp fresh lime juice
• 1 cup cold water
• 1/8 tsp fine sea salt

• 1 tbsp ancho or guajillo chile powder
• 1/2 tsp cayenne pepper
• 1 1/2 tsp flaky sea salt, crushed
• 1 tsp finely grated lime zest, from 1 lime
• 1/2 tsp granulated sugar

Instructions

1. Heat the oven to its lowest setting, ideally 170°F (some ovens bottom out at 150°F or 200°F — both work, see tips). Set two oven racks in the upper-middle and lower-middle positions. Line two rimmed baking sheets with parchment, or better, set two wire cooling racks inside the sheets so air circulates under the fruit.
2. Stir the lime juice, cold water, and 1/8 teaspoon fine sea salt together in a wide bowl. This brief acid dip keeps the slices golden instead of muddy brown.
3. Peel the mangoes with a vegetable peeler or paring knife. Stand each one on end and cut down along both flat sides of the flat pit, then trim the two narrow cheeks off the sides. Save any ragged scraps for smoothies.
4. Slice the mango cheeks lengthwise into planks a scant 1/4 inch thick — thinner than this and they turn brittle, thicker and they take all day and stay damp in the middle. A mandoline on its thickest setting is ideal; a sharp knife and a steady hand is fine.
5. Slide the slices into the lime water as you go and let them sit 5 minutes total, then lift out and lay flat on a clean kitchen towel. Blot the tops dry — surface water is the enemy of drying time.
6. Arrange the slices on the prepared racks or parchment in a single layer, not touching, leaving a little space around each piece. Overlapping slices will fuse together.
7. Dry in the oven for 4 hours undisturbed, then swap the pans between racks, flip each slice, and rotate the pans front to back. If your oven has a convection fan, run it; if not, prop the door open 1 inch with a folded ball of foil or a wooden spoon handle for the whole time to let moisture escape.
8. Continue drying, checking every hour, for 3 to 5 hours more (7 to 9 hours total at 170°F). The mango is done when the slices are shrunken by about two-thirds, deep amber, dry and slightly tacky to the touch, and pliable like leather: fold one in half and it should crease without snapping and without oozing any moisture. Cool one piece completely before judging — warm fruit always feels softer than it is.
9. Meanwhile, make the chili-lime salt: toast the chile powder in a dry skillet over medium-low heat for 45 to 60 seconds, stirring constantly, just until fragrant. Scrape into a bowl and stir in the cayenne, crushed flaky salt, lime zest, and sugar. Spread on a plate and let air-dry 20 minutes so the zest doesn't clump.
10. Cool the dried mango completely on the racks, about 30 minutes. Pack loosely into a clean jar, filling it about two-thirds full, and leave it at room temperature for 4 to 5 days, shaking once a day. This 'conditioning' step lets any remaining moisture equalize between pieces. If you see condensation inside the jar, return the fruit to a 170°F oven for another 45 minutes and start over.
11. To serve, toss the strips with the chili-lime salt — about 1 teaspoon of salt per cup of mango — or keep the salt on the side for dipping. Store the finished mango in an airtight jar in a cool, dark cupboard for up to 3 months, or freeze for up to a year.

Chef's tips

Nutrition (per serving, estimated)

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