Chile Lime Dried Mango is a healthy snack that's easy to make and loaded with flavor. It's only three ingredients and a great lunchbox addition!
My son absolutely loves Tajin Classico seasoning. In the summer his favorite snack is fresh fruit (watermelon and sliced peaches are his favorites) with "extra seasoning" as he calls it.
But fresh fruit is expensive and not always easy to come by in Edmonton in the winter, so I tried to come up with a tangy treat that he could enjoy any time of the year. And while mango isn't his favorite fruit, he still loves this Easy Chile Lime Dried Mango.
How to make Chile Lime Dried Mango:
Just like the title of this post implies, this Easy Chile Lime Dried Mango truly is very easy to make, and you can be eating it in just minutes.
Simply toss the dried mango slices in a bowl with some chamoy. Once all of the mango is coated with a thin layer of chamoy, add the Tajin and toss again. When the Tajin is evenly distributed, spread the mango on a parchment-lined baking sheet.
Bake the mango for about 10 minutes until the chamoy is dry. The mango is ready to eat right away, but wait for it to cool for the best results. Store any leftovers in an air-tight container or zipper bag at room temperature.
Can I make Chile Lime Dried Mango with fresh mango?
Yes, you can! It will just take a little more time and prep work.
Start by peeling and slicing your fresh fruit. The thinner you slice it, the more quickly it will dry. You could toss the fruit with the chamoy and tajin from the start, or you could dry it first.
Lay the fresh fruit on a cooling rack over a parchment-lined baking sheet, and bake at a very low temperature (200°F, or as low as your oven will go), preferably on convection.
Check the fruit often, but it will likely take several hours to dry. Alternatively, use a food dehydrator. Visit this post for detailed instructions to make dried fruit without a food dehydrator.
Chile Lime Dried Mango Ingredients:
- Dried mango - either sweetened or no-sugar-added dried mango will work. You can also substitute other types of dried fruit. See below for ideas.
- Chamoy - Find chamoy in the Latin American aisle of most-well stocked grocery stores, or in Latin markets.
- Tajin Classico seasoning
What type of mango should I use to make Chile Lime Dried Mango?
I tried making this with both sweetened dried mango, and no-sugar-added dried mango (both had no added colors and no sulphites).
While I much preferred the no-sugar-added mango on its own (eg. before I seasoned it with the chamoy and Tajin), I was surprised to learn that I preferred the sweetened mango in every way after it was seasoned with chamoy and Tajin. It was softer, and the extra sweetness contrasted nicely with the sweet/salty/sour of the seasoning.
That said, just because I liked the sweetened mango better doesn't mean you will too. I suggest trying this recipe with whatever dried mango you normally buy, and if you find it too chewy or sour, try it again with sweetened dried mango.
Can I season other types of dried fruit with chile lime?
Yes! While you could theoretically season any dried fruit with chile lime, I think tropical fruits are best suited to it. Pineapple would be wonderful, as would kiwi or papaya.
Want more mango recipes?
Chile Lime Dried Mango Nutrition Notes:
The nutrition information in the recipe below is for one ounce of dried mango. The nutrition information is for no-sugar-added dried mango. Using sweetened dried mango will slightly increase the sugar in your Chile Lime Dried Mango, but only by 1-2 grams, depending on the brand you use.
This recipe is gluten-free, dairy-free, and vegan as written. If you have an allergy to sulphites, make sure you choose a brand of dried mango that does not contain sulphites.
Chile Lime Dried Mango
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 8 ounces dried mango
- 1 Tablespoon chamoy
- 1 Tablespoon Tajin Classico seasoning
Instructions
- Separate any pieces of mango that are sticking together and place them in a medium mixing bowl. Add 1 Tablespoon chamoy and toss to coat until all of the mango pieces are evenly coated. Sprinkle evenly with 1 Tablespoon Tajin Classico seasoning and toss to coat until the Tajin is evenly distributed.
- Prepare a baking sheet with parchment paper or a silicone baking mat. Spread the coated mango out on the baking sheet. Place in the oven at 170°F to 200°F until the coating is dry to the touch, about 10 minutes (flip the mango pieces once or twice during the drying time to make sure the bottoms dry out too).
Nutrition
Bradley says
This was so easy!
Ursula says
Hi! I was just wondering about storage .. how long is the chili mango food for? Will it last longer stored in a zip locked bag in the fridge? Thank you!
Carissa says
It will be good for as long as dried mango is good for - months. I definitely recommend storing it in a zipper bag or airtight container so it doesn't dry out, but it generally doesn't need to be stored in the fridge.
Christopher Kessel says
I think you made a grave mistake in your recipe. Cooking the mango at 200 degrees for 10 minutes yields barely warm mangoes. It actually took several hours.
Carissa says
Did you start with dried mango, as opposed to fresh mango as the recipe calls for? Starting with fresh mango will absolutely take many hours. You can refer to this recipe to make your own dried fruit, but this recipe only needs a few minutes in a low temperature oven to basically dry the seasoning.