Mangoes are like little bites of sunshine, aren’t they? Whenever I need a sweet and tangy pick-me-up, I turn to these homemade mango snack strips. They’re the perfect balance of chewy, fruity goodness and a fun way to enjoy mangoes all year round, even when they’re not in season.
Ingredients
Making homemade mango snack strips is all about using simple, wholesome ingredients that let the natural fruit shine. Here’s what I use to create this healthy, delicious treat:
- 3 ripe mangoes (peeled and sliced; the sweeter the mangoes, the better the flavor)
- 1 tablespoon fresh lemon juice (punches up the tanginess naturally)
- 1 – 2 teaspoons honey or maple syrup (optional; only if the mangoes need a touch more sweetness)
Tools And Equipment
When making these homemade mango snack strips, the right tools and equipment can make the process smoother and more enjoyable. As someone who’s passionate about creating healthy snacks, I always ensure my workspace is ready with these essentials:
- Blender or Food Processor: A high-speed blender or food processor is crucial for pureeing the mangoes into a smooth, consistent texture. This step is important to ensure the strips have an even, chewy quality.
- Rubber Spatula: I use a rubber spatula to scrape down the sides of the blender or food processor to get every bit of that delicious mango puree.
- Baking Sheet: A large, flat baking sheet becomes your canvas for spreading the puree evenly. Ensure it’s big enough to hold a thin, uniform layer for proper drying.
- Parchment Paper: Lining the baking sheet with parchment paper prevents sticking and makes it easy to peel off the dried mango strips later.
- Offset Spatula or Spoon: For an even layer, I rely on an offset spatula or the back of a spoon to spread out the mango puree carefully. This is key for ensuring the strips dry evenly.
- Dehydrator or Oven: If you have a dehydrator, it’s perfect for this recipe. Otherwise, a conventional oven set to a low temperature works just as well.
- Sharp Knife or Kitchen Scissors: Once the mango layer is dried, I use a sharp knife or good-quality kitchen scissors to cut it into neat strips.
Each of these tools plays a vital role in ensuring these mango snack strips come out perfectly chewy, full of flavor, and easy to enjoy as a healthy treat. Keep these handy before you begin to make the process seamless.
Directions
Prep
- Gather your ingredients: 3 ripe mangoes (peeled and pitted), 1 tablespoon fresh lemon juice, and 1-2 teaspoons of honey or maple syrup (optional).
- Preheat your oven to 170°F (or the lowest setting on your oven). If using a dehydrator, set it to 135°F.
- Line a large baking sheet with parchment paper to prevent sticking.
- Cut the mango flesh into chunks and add them to a high-speed blender or food processor.
- Pour in the lemon juice and optional honey or maple syrup for added sweetness. Blend on high until smooth and creamy, scraping down the sides with a rubber spatula as needed.
Cook
- Pour the mango puree onto the prepared baking sheet, spreading it evenly with the back of a spoon or an offset spatula. Aim for an even thickness of about 1/8 inch to ensure consistent drying.
- Place the baking sheet in the oven or dehydrator and let it dry slowly for 4-6 hours. The goal is a firm but pliable texture—soft but not sticky. If you’re using an oven, prop the door open slightly to allow moisture to escape during drying.
- Check the sheet periodically after the 4-hour mark. The edges may dry faster; this is normal.
Assemble
- Once the mango sheet is fully dried, carefully remove it from the parchment paper. Use a sharp knife or kitchen scissors to cut it into strips of your desired width. For fun shapes, use cookie cutters.
- Roll the strips into spirals for that classic fruit snack look or leave them flat for easy storage.
- Store the strips in an airtight container or wrap them individually in parchment paper. Keep them in a cool, dry place, and enjoy whenever you need a burst of fruity goodness!
Make-Ahead Instructions
Making these mango snack strips ahead of time is incredibly easy, and they store well for whenever a craving hits. I often prepare a batch (or two) at the start of the week, so there’s always a healthy, ready-to-eat snack on hand.
Steps to Prepare in Advance:
- Double the Batch: If you know everyone in your household loves mango as much as I do, double the ingredients. This ensures you’ll have plenty of strips to last longer. Use two baking sheets or stack trays in your dehydrator to accommodate the extra puree.
- Dry Completely: Proper drying is essential for storage. Make sure the mango puree dries evenly until it’s completely firm yet pliable with no sticky or wet spots. This prevents spoilage and gives you that perfect chewy texture every time.
- Cut and Roll: Once the mango sheet has cooled, I cut it into strips or fun shapes immediately. Then, roll the strips tightly to make them easy to grab or pack.
- Use Parchment Paper Rolls (Optional): For extra convenience, especially if you plan to share these snacks or pack them for trips, roll each strip with a small parchment paper backing. This keeps them from sticking together in storage.
- Store Properly: Transfer the rolled mango strips into an airtight container or resealable bag. I also recommend using a vacuum sealer if you’re making a very large batch. Store the container in a cool, dry place for up to two weeks. For even longer freshness, refrigerate these strips for up to one month, or freeze them for up to three months.
Travel-Friendly Tips:
- Pack a handful of strips in small snack-sized bags, so they’re easy to toss into lunchboxes, gym bags, or airline snack kits.
- If you’re preparing for a road trip, I suggest freezing them ahead of time. They’ll thaw perfectly along the way and remain delicious the entire trip.
Tips For Success
Creating perfect mango snack strips is as much about the little details as the ingredients themselves. Over the years, I’ve learned some helpful tricks to make these strips turn out just right every time. Here are my top tips for nailing this healthy treat:
1. Choose Quality Mangoes
Start with ripe, sweet mangoes. The flavor of your snack strips depends entirely on the quality of the fruit. Look for mangoes that give slightly when pressed—not too soft but definitely not hard. Avoid overly fibrous varieties; smooth, creamy-textured mangoes like Ataulfo or Kent work best.
2. Blend Until Silky Smooth
Pureeing the mango is key—take the extra minute to ensure it’s ultra-smooth. A high-speed blender is ideal for eliminating any lumps. If using a food processor, scrape down the sides regularly with a spatula and blend until there’s no texture left. Smooth puree makes for chewy, even strips.
3. Spread Evenly
Spread the mango puree onto parchment paper in a consistent, thin layer—about 1/8 inch thick. Too thick, and it won’t dry properly; too thin, and it may crack. A silicone offset spatula is my favorite tool here because it helps smooth out the mixture quickly and evenly.
4. Dry Slowly and Steadily
Patience is everything. Low and slow is the way to go, whether you’re using a dehydrator or an oven. Stick to 140°F (or the lowest setting on your oven). Check the strips after 4 hours but know it may take up to 6 hours, depending on humidity or the thickness of your puree. Touch the center—the sheet should feel dry yet slightly tacky, not sticky or wet.
5. Rotate for Even Drying
For oven users, rotate your baking sheet halfway through drying. Ovens sometimes have hot spots, and this step ensures even dehydration. If one side dries faster, your strips might end up uneven in texture.
6. Use Parchment Paper
Parchment paper prevents sticking and makes rolling much easier later. Avoid wax paper since it can stick to the puree during drying. Trust me, peeling frustrated bits of mango from wax paper is not fun!
7. Cut and Roll Strategically
Once the mango sheet has cooled, peel it off carefully and lay it flat before cutting. Use a sharp knife or kitchen scissors to cut clean lines or fun shapes. For easy storage, roll each strip with parchment paper to prevent them from sticking together.
8. Store Properly
Moisture is the enemy of chewy snack strips. Store them in an airtight container or jar in a cool, dry place. If you live in a humid climate, adding a silica gel packet (food-safe!) to the container can help maintain freshness and texture.
9. Experiment With Add-Ins
If you want to level up your snack strips, try blending a few extras into the puree. A sprinkle of cinnamon, ground ginger, or a pinch of cayenne gives it a new flavor twist. You can also mix in chia seeds for added fiber and crunch.
10. Don’t Rush the Process
Above all, enjoy the process of making your own healthy snacks. It might take a couple of tries to get that perfect texture, and that’s okay. The joy comes in knowing you’ve crafted something wholesome and delicious with care.
Follow these tips, and you’ll always end up with flavor-packed, homemade mango snack strips that are ideal for snacking without guilt.
Conclusion
Making homemade mango snack strips has been such a rewarding experience for me, and I hope it will be for you too. There’s something so satisfying about turning fresh, juicy mangoes into a chewy, flavorful treat that’s not only delicious but also made with love.
Whether you’re whipping up a batch for yourself or sharing them with family and friends, these snack strips are sure to bring a little sunshine to your day. Plus, the process is as enjoyable as the end result. So grab those ripe mangoes, and let the magic happen!
