Mouthwatering Mango Jerky
Mango jerky is a success for snacking and appetizers. You may find yourself sneaking some from the fridge at midnight. Dehydrating your mango extends its useful shelf life. Plus, you get to play with spices.If you’ve never tasted mango, you’re in for a treat. It’s like someone grabbed the fruit bowl and put everything inside this fruit. Flavor notes include apricot, banana, grapefruit, peach, pineapple, and pear.Factoid: Indian tradition considered mangos a sacred fruit. What Makes for a Good Mango? When you go to the store and look at the mangos, what do you need to make jerky? Avoid soft ones, they don’t work well in this recipe. Rather look for one with hints of orange or yellow, with a defined scent. Use your finger to gently push on the. If it’s’ got just a little give, you’ve found your mango.
Ingredients
- 4 Mangoes
- ½ tsp smoked paprika
- ⅔ tsp smoked paprika
- ⅔ tsp sea salt
- ⅔ tsp honey powder
- ⅔ tsp vanilla powder
- ⅔ tsp nutmeg
- A sprinkle of chili powder (optional)
Instructions
- Use a vegetable peeler to remove the mango skin.
- Carefully slice the fruit into long pieces. ¼ inch thick
- Mix your spices until they are well integrated.
- Put the slices of mango in a food storage bag along with the spices
- Shake the bag, and look for even covering.
- Move the spiced slice to the dehydrator
- Mix the spices together.
- Toss the slices into the spice blend, mixing thoroughly.
- Spread the strips onto dehydrator sheets leaving room for airflow between each one.
- Set the dehydrator to 135F.
- Wait 12 hours, checking at 10 to make sure they’re not getting too brown
- A finished mango jerky is lightly crisp on the outside.
- Store the jerky in an airtight container Store it in a cool, dark area. It will last for a year. Freezing extends the shelf life by one year.