📝 About This Recipe
Transform fresh, vibrant mangoes into nature's own candy with this simple, wholesome recipe designed for the ultimate bento box treat. Unlike store-bought versions, these strips are free from sulfur and excess refined sugars, concentrating the tropical nectar into a chewy, fiber-rich snack that kids adore. Perfectly portable and naturally sweet, they bring a bright pop of sunshine to any school lunch or afternoon snack time.
🥗 Ingredients
The Fruit
- 4-5 pieces Large Ripe Mangoes (Firm but slightly yielding to pressure, such as Kent or Ataulfo varieties)
The Brightening Bath
- 2 tablespoons Fresh Lemon Juice (Prevents browning and adds a zesty balance)
- 1 cup Filtered Water (For the light antioxidant dip)
- 1 tablespoon Honey or Agave Nectar (Optional, to enhance the glaze)
Optional Flavor Dusting
- 1/4 teaspoon Sea Salt (Fine grain to make the sweetness pop)
- 1/8 teaspoon Chili Powder (Optional for older kids who like a 'Mexican-style' kick)
- 2 tablespoons Unsweetened Shredded Coconut (For a tropical texture coating)
- 1 teaspoon Cornstarch (To prevent sticking after drying)
👨🍳 Instructions
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1
Preheat your oven to its lowest possible setting, typically between 135°F and 170°F (57°C - 75°C). If you have a convection setting, use it to ensure even airflow.
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2
Line two large baking sheets with silicone baking mats or high-quality parchment paper. Avoid using wire racks directly as the fruit will stick and tear as it dries.
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3
Wash the mangoes thoroughly. Stand the mango upright and slice off the 'cheeks' by cutting just past the large flat pit in the center.
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4
Peel the skin off the cheeks using a vegetable peeler or a sharp paring knife. Trim any remaining flesh from around the pit and peel that as well.
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5
Slice the mango flesh into long, uniform strips approximately 1/4 inch thick. Aim for consistency, as thinner strips will crisp up while thicker ones will stay leathery.
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6
In a wide shallow bowl, whisk together the water, lemon juice, and honey until well combined.
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7
Quickly dip each mango strip into the lemon water mixture. This light acid bath keeps the color vibrant orange rather than dull brown.
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8
Arrange the strips on the prepared baking sheets in a single layer. Ensure they are not touching or overlapping, as they need space for air to circulate.
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9
If using salt or chili powder, lightly dust the strips now while they are still damp.
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10
Place the trays in the oven. If your oven doesn't go below 170°F, prop the door open slightly with a wooden spoon to allow moisture to escape and keep the temperature lower.
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11
Bake for 3 hours, then carefully flip each strip over using a spatula or tongs to ensure even drying on both sides.
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12
Continue drying for another 3-4 hours. Check them periodically; they are done when they feel leathery and pliable, not sticky or wet, but not yet brittle.
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13
Remove from the oven and let them cool completely on the trays at room temperature. They will firm up slightly as they cool.
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14
If the strips feel a bit tacky, toss them in a bowl with a tiny pinch of cornstarch or shredded coconut to prevent them from sticking together in the lunchbox.
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15
Store in an airtight container or a reusable silicone bag for up to two weeks in a cool, dry place.
💡 Chef's Tips
Choose mangoes that are ripe but firm; overripe mangoes become too mushy to slice and take much longer to dry. Use a mandoline slicer if you have one to ensure perfectly even thickness for consistent drying times. If you are using a food dehydrator, set it to 135°F and dry for 8-10 hours. 'Condition' your fruit by keeping it in a clear jar for a few days after drying; if you see condensation, put them back in the oven for 30 more minutes. For a gourmet touch, dip half of the finished, cooled dried mango into melted dark chocolate and let set.
🍽️ Serving Suggestions
Pack alongside a handful of raw almonds or cashews for a balanced protein and fiber snack. Dice the strips and mix into plain Greek yogurt or overnight oats for a burst of tropical flavor. Include in a bento box with turkey roll-ups, cucumber slices, and a hard-boiled egg. Pair with a refreshing hibiscus iced tea or a simple coconut water for a tropical-themed lunch. Use as a healthy 'ribbon' garnish on top of a sunflower seed butter sandwich.