Tajín Mango Strips

Name: Mango-Streifen mit Tajín
Total time: 8 h
Ingredients: 1000 g Mango (reif, geschält, entkernt); 15 g Tajín Clásico Gewürz; 25 ml Limettensaft (frisch); 2 g Chiliflocken; 2 g Meersalz

DehydratingOtherDehydratingEasy8-14 hrsN/A55-65 °CN/A

Ripe mango strips are generously sprinkled with the Mexican Tajín spice blend of chili, lime, and salt, then slowly dehydrated. The result is an intensely aromatic snack that perfectly captures the classic Mexican street food combination. Sweet, spicy, salty, and sour all at once – an irresistible flavor experience.

Ingredients(for 1 kg)

Mango (ripe, peeled, pitted)1000 g

Tajín Clásico seasoning15 g

Fresh lime juice25 ml

Chili flakes2 g

Sea salt2 g

Instructions

Preparation

15 minutes

Peel mangoes, cut the flesh from the pit, and slice into uniform strips 6-8 mm thick. Gently blot away excess moisture.

Seasoning

10-15 minutes

Drizzle mango strips with fresh lime juice and turn to coat. Mix Tajín, chili flakes, and sea salt and sprinkle generously over all sides of the strips. Allow to rest for 10 minutes.

Dehydrating

8-14 hours

Spread mango strips on dehydrator trays without touching. Dehydrate at 57-65 °C until strips are pliable and sticky-dry. Flip and check after 6 hours.

Finish & Storage

1 hour

Allow finished strips to cool and optionally dust lightly with Tajín again for more intense flavor. Store in airtight containers at room temperature for up to 4 weeks.

Pro Tip

Semi-firm, well-ripened mangoes work best. Overripe mangoes are too watery and difficult to slice. Strips should be uniformly about 6-8 mm thick.

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