Easy 4 Ingredient Spicy Dried Mango

Easy 4 ingredients, spicy dried mango is a healthy and savory snack that you can make at home and save lots of money instead of buying ripped-off dried fruit at a grocery store.

Most of us have spent lots of money on dried fruit for ridiculously expensive snacks. Mango is one of the fruits that we can find all year long especially when you live down south like us (H town, Houston). This snack will keep you stay focus on a long drive on the road, enjoy sitting on the couch watching TV, or take it to the park for a small picnic.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Easy 4 Ingredeints Spicy Dried Mango
• Food safety

Ingredients

• 1 tablespoon Stevia

• 1 tablespoon Thai chili powder

• 1 tablespoon fish sauce

• 4 mangos, cut into thin strips

Instructions

Strat from peeling mango skin then cut the mango into thin strips. Placed mago strips into a mixing bowl, then mix all ingredients together. Place the coated mango strips in the air-fryer. Set the air-fryer at 120F on dehydrate for 10 hours. After 10 hours, check the mango strip as they are as dry as your desire. It took a total of 16 hours for this batch. The dehydration time could depend on the type of mango and how dry you like your dried mango.

Substitutions

• Fish sauce - you can replace fish sauce with salt if you're not a fan of the fish sauce umami smell.
• Thai chili powder - skip the chili power if you want to share this recipe with someone who does not tolerate the spicy.
• Stevia - you can use coconut sugar or brown sugar instead of Stevia.

Equipment

• Air-fryer
• Mixing bowl
• Tongs

Storage

Please keep it in a sealed container for 1 year at 60F and 6 months at 80F.

Food safety

We sometimes take for granted that we have years (or decades) of cooking experience, that the average visitor may not

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.