This smoky chipotle mango jerky turns dried mango into a chewy snack with smoky spice and citrus flavor. Using tamari keeps it gluten-free, while the sweet and savory balance makes it stand out from standard fruit snacks.
Ingredients
- 150-200 g dried mango slices thin strips
- 2 tbsp tamari or soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp maple syrup
- 1-2 tbsp chipotle paste adjust to heat preference
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- Pinch of garlic powder
- Pinch of fine salt
Instructions
- In a small bowl, whisk together the tamari, lime juice, maple syrup, chipotle paste, smoked paprika, cumin, garlic powder and salt until smooth.
- Place the dried mango slices into a resealable food bag or shallow dish. Pour in the marinade and swish or stir until the mango is evenly coated. Seal/cover and leave to marinate for 20-30 minutes at room temperature.
- Set your oven to its lowest temperature (ideally 80-90°C fan) and line a large baking tray with parchment.
- Arrange the mango slices on the tray in a single layer, not overlapping. Bake for 1–2 hours, flipping halfway through, until the strips are chewy and dry to the touch but not brittle.
- Allow the jerky to cool completely. Store in an airtight container at room temperature for 2-3 days, or refrigerate for longer freshness (up to a week).