Dehydrated Mangoes with Tajín

Sweet, spicy, tart, and 100% natural, Dehydrated Mangoes with Tajín are a super easy, healthy snack with no sugar added! Coated with spicy tajín, active time is just minutes…

A glass jar with a hinged lid filled with dehydrated tajín mangoes on a marble background.

Those who say, the color of summer is not YELLOW are those who failed to see mangoes.

~~Zephyr Limns, poet

👩🏻‍🍳 Tamara Talks – About Mangoes

Another favorite aspect of life on the United States/Mexico border is the produce, and nothing beats a fresh, ripe mango IMHO. Mangoes are available (several varieties) year ’round in McAllen, but the summer mangoes are spectacular.

So, yes, many of my recipes feature mangoes including (but not limited to) an easy mango salsa, buddha bowls, coconut mango custard, and Latin mango chicken. Type “mango” in my search bar for many more!

Because mangoes are a key food here, I’m always looking for new ways to use them. I recently posted a recipe for homemade low sodium tajín, and shortly after bought a dehydrator. I remember our students in Peru mentioning how good fresh mango is with tajín, and an idea was born… It’s a great flavor combination!

These spicy dried mango slices are one of our favorite snacks. I hope you’ll give them a try!

🥭 Are Mangoes Healthy?

The short answer? YES. The longer answer? Mangoes are packed with nutrients, high in antioxidants, may have immune boosting properties, and may support heart and digestive health. Consider this:

  • 1 cup of sliced mango contains only 99 calories
  • 1.4 grams protein
  • 24.7 grams carbohydrates
  • .6 grams fat
  • 2.6 grams dietary fiber
  • vitamin C 67% RDI
  • copper 20% RDI
  • folate 18% RDI
  • vitamin B6 11% RDI
  • vitamin A 10% RDI
  • vitamin E 8% RDI

This is by no means an exhaustive list. For more information, see Mango: Nutrition, Health Benefits and How to Eat It.

📋 Ingredients Notes

This delicious and healthy snack requires just 2 ingredients… Yes, you read that correctly! You will need mangoes and tajín.

  • mangoes – I find larger mangoes provide bigger slices and the prep goes more quickly. However, you can use any variety.
  • tajín – tajín or store bought tajín to taste
A white bowl of mangoes and a glass jar of tajin on a marble background.

🔪 How to Make Tajín Dried Mango

A white bowl with the raw, prepared mangoes prior to drying.
  • Break down mangoes – Peel the mangoes, slice the plump cheeks away from the pit, then (using a very sharp paring knife) cut the remaining fruit from the pit. Cut into small, even strips.
The sliced mangoes tossed with tajín prior to putting them on racks in the dehydrator.
  • Combine with the tajín – Sprinkle tajín generously over mangoes, keeping in mind it’s spicy! Use your hands to mix it in fairly evenly. You’ll be using your hands to place them on dehydrator trays, so go ahead and get them sticky!
The tajín mangoes on dehydrator trays just before cooking.
  • Place mangoes on dehydrator trays – Place the mango slices into the food dehydrator in a single layers. It is important to not crowd the fruit on the trays!
The mangoes on dehydrator trays after 10 hours.
  • Cook the tajín mangoes – Cover and cook at 135° for 8-10 hours. Cooking time varies according to thickness of mangoes, humidity level, and temperature of your appliance (mine runs at 135°). I start checking at around 8 hours. You’re looking for pliable fruit that is not overcooked. You don’t want chips!

❓ FAQ

Can I make Tajín Mangoes without a dehydrator?

Absolutely! Place the sliced mangoes on a baking rack over a baking sheet in the lowest possible heat setting. If it’s higher than 135°, you will need to start checking sooner than 8 hours.

What type of mangoes should I use?

I find larger mangoes provide bigger slices and the prep goes more quickly. However, you can use any variety.

How do I store my dehydrated mangoes?

Wait until they are COMPLETELY COOLED! Pack the fruit very loosely, and shake the container periodically. If you notice any condensation, return them to the dehydrator. Small batches limit contact to the air.

  • How long can I store my dried mangoes?
  • Store the dried fruit in an airtight container in a cool, dry, dark place for up to a year. If they’re exposed to light, they need to be used much sooner.

    💭 Tips

    Firm but yielding when pressed are best when drying mangoes.

    If moisture is not removed, dehydrated mangoes will spoil. A good way to test is to put a few slices in a zip bag and see if moisture accumulates in the bag. If so, you aren’t done yet.

    For more information on how to store, see Learn How to Store Home-Dried Foods.

    🧂 Useful Stuff

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Dried tajín mangoes in a glass hinged lid jar.

    If you love mangoes as much as we do, you may want to check out these mango bars too. Both the dried tajín mangoes and the mango bars are portable making them perfect summer picnic or BBQ food!

    These Dehydrated Tajín Mangoes are such a healthy and delicious snack. Whether you have a dehydrator or not, they’re so easy to make! What are you waiting for?

    Signature in red and green with chiles and limes. Healthyish Latin cuisine.

    A hinged lid glass jar with dehydrated mangoes with tajín.

    Dehydrated Mangoes with Tajín

    Just 2 ingredients – tajín and mangoes – and a few hours on low heat, and you'll enjoy a sweet, spicy, salty, and very healthy snack!
    5 from 3 votes

    Click to rate!

    Prep Time 30 minutes
    Cook Time 9 hours
    Total Time 9 hours 30 minutes
    Course Appetizers
    Cuisine Mexican
    Servings 16 Amount Varies
    Calories 67 kcal

    Ingredients
      

    • 8 mangoes - peeled, seeded, and peelsliced thin
    • tajín - to taste

    Instructions

    • Break down mangoes – Peel the mangoes, slice the plump cheeks away from the pit, then (using a very sharp paring knife) cut the remaining fruit from the pit. Cut into small, even strips. Break down mangoes – Peel the mangoes, slice the plump cheeks away from the pit, then (using a very sharp paring knife) cut the remaining fruit from the pit. Cut into small, even strips.
    • Combine with the tajín – Sprinkle tajín generously over mangoes, keeping in mind it’s spicy! Use your hands to mix it in fairly evenly. You’ll be using your hands to place them on dehydrator trays, so go ahead and get them sticky!
    • Place mangoes on dehydrator trays – Place the mango slices into the food dehydrator in a single layers. It is important to not crowd the fruit on the trays!
    • Cook the tajín mangoes – Cover and cook at 135° for 8-10 hours. Cooking time varies according to thickness of mangoes, humidity level, and temperature of your appliance (mine runs at 135°). I start checking at around 8 hours. You’re looking for pliable fruit that is not overcooked. You don’t want chips!

    Notes

    Don’t want to make tajin? Amazon has tajin. My recipe is super easy to make and low sodium!
    Calories are an approximation only from MyFitnessPal.com, and based on 8 mangoes and 1/4 cup tajin, and 16 servings.

    Nutrition

    Calories: 67kcal | Carbohydrates: 20g | Protein: 1g

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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    One Comment

    1. Ive always wanted to try this and it turned out pretty good. My mangoes stuck to the trays so next time I’ll put a layer of parchment to prevent them sticking.