Smoky Chipotle Mango Jerky

Chewy, smoky, tangy and just a little bit sweet - this homemade mango jerky is a fun and flavour-packed way to transform Grape Tree’s dried mango into something new. Brushed with a chipotle-lime marinade and gently oven-dried until chewy, it’s a snack that’s bold, moreish and completely plant-based. Great for road trips, hiking - or just when you fancy a fiery nibble.

Prep time: 10 minutes (plus marinating for 20-30 minutes)

Cooking time: 1-2 hours

Ingredients (serves 3-4)

• 150-200g Grape Tree 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

1. In a small bowl, whisk together the tamari, lime juice, maple syrup, chipotle paste, smoked paprika, cumin, garlic powder and salt until smooth.
2. 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.
3. Set your oven to its lowest temperature (ideally 80-90°C fan) and line a large baking tray with parchment.
4. 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.
5. 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).