• Dried Mango Slices — Lightly Sweetened — 8 oz
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Dried Mango Slices — Lightly Sweetened - 0.5 lb (8 oz)

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Dried Mango Slices are soft-dried mango in a chewy, satisfying format that concentrates the natural tropical flavor of fresh mango into something more intense and shelf-stable. Where fresh mango is inconsistent from one purchase to the next, dried mango delivers reliable flavor and texture in every bite. Lightly sweetened with a small amount of added sugar to balance the natural tartness of dried mango, these slices work for straight snacking, trail mix, baking, salads, cheese boards, and anywhere a tropical fruit flavor fits. Browse Dried Fruit & Mixed Nuts Gift Basket, Leaf Tower + Ribbon (12 Assortments) to see dried mango alongside other premium dried fruits and nuts in a gift format.

What You're Buying

  • Form: Dried mango slices, soft-dried chewy texture
  • Ingredients: Mango, Sugar, Citric Acid, Color [FD&C Yellow #6 (Sunset Yellow FCF), Yellow #5 (Tartrazine)], Sodium Metabisulphite
  • Packaging: Resealable food-safe stand-up bag
  • Sizes available: 0.5 lb (8 oz), 1 lb (16 oz), 2 lb (32 oz), 3 lb (48 oz), 5 lb (80 oz)
  • Allergen note: Manufactured in a facility that also processes tree nuts, wheat, peanuts, and soy.

Good For You

  • Naturally Grown
  • Vegan

How to Use Dried Mango Slices

Solo Snacking

A handful of dried mango strips delivers a concentrated tropical flavor that no other dried fruit replicates, with a chewy texture that's satisfying without being heavy. The lightly sweetened format keeps the natural mango flavor forward rather than producing a candy-sweet result, making it a practical everyday snack for adults and children alike. For another everyday dried fruit snack option, see Dried Sour Cherries — Lightly Sweetened.

Trail Mix and Granola

Combine with raw cashews, dried coconut flakes, dark chocolate chips, and macadamias for a tropical trail mix that stands apart from standard nut-and-cranberry blends. The mango sweetness contrasts against savory-roasted nuts in a way that makes the mix more interesting than single-flavor combinations. The dried slices hold their texture through granola mixing and baking, unlike fresh mango which releases water and makes batters wet.

Yogurt and Oatmeal Toppings

Dice and scatter over Greek yogurt with honey and granola for a high-flavor breakfast. The chewy mango pieces add textural interest alongside creamy yogurt. Over hot oatmeal, the pieces soften slightly from the heat and release mango flavor through the bowl.

Salads and Grain Bowls

Mix into spinach or arugula salads with goat cheese, sliced almonds, and a citrus vinaigrette. The sweetness of dried mango balances bitter greens and pairs well with creamy cheeses. A small amount goes a long way as a flavor accent rather than a bulk ingredient.

Cheese Boards

A small dish of dried mango alongside aged cheddar, brie, or blue cheese works the same way fig jam or quince paste does: the acidity and sweetness of the fruit cuts through the richness of the cheese. The tropical flavor profile differentiates this from the more common fig or apricot pairing.

Tropical Baking

Dice into muffins, scones, or coffee cake batter. Dried mango holds its shape and concentrated flavor through baking heat better than fresh mango, which tends to release water and affect batter consistency. Works well in mango-coconut muffins with lime zest, or in mango-ginger scones with a honey glaze.

Mango Chutney

Dice dried mango and simmer with onion, ginger, vinegar, and spices for a chutney that pairs with grilled meats, curry dishes, or as a sandwich spread. The concentrated flavor of dried mango produces a deeper chutney than fresh mango, and no pre-cooking reduction is needed since the fruit is already concentrated.

Travel and School Lunches

Dried mango needs no refrigeration, does not bruise or release moisture in a bag, and packs cleanly in lunch boxes or carry-on bags. A practical alternative to fresh fruit for back-to-school packing and travel where freshness and portability both matter.

Choosing the Right Size

The 0.5 lb and 1 lb sizes suit casual snacking or single-recipe use. The 2 lb size works for households going through dried mango regularly across snacking, baking, and cooking. The 3 lb and 5 lb bulk sizes offer the best value per ounce for consistent users, families, or anyone who finds smaller bags empty faster than expected. For bulk sizes, move a portion to the freezer on arrival to extend freshness through extended use.

Storage

Seal the bag after each use and store in a cool, dry location. Pantry shelf life is 6 to 9 months. Refrigeration extends shelf life to up to 12 months. The primary freshness risk is moisture absorption: a loosely sealed bag in a warm, humid environment allows the pieces to stick together and develop surface stickiness. Pieces that have stuck together remain edible separate and continue using. Discard if the mango develops a fermented or distinctly off smell rather than a sweet, tropical aroma.

Dried Mango Slices Guarantee

Every bag of Dried Mango Slices is backed by our 100% Satisfaction Guarantee. If your order arrives damaged or does not meet your expectations, contact us and we will make it right.

Customer Reviews

Frequently Asked Questions

Yes, lightly sweetened. A small amount of sugar is added during the drying process to offset the natural tartness that pure unsweetened dried mango carries from concentrated fruit acids. The total sugar per ounce is approximately 19 to 21g, of which the majority is natural fruit sugar and approximately 3 to 5g is added sugar from the light sweetening. For comparison: this is substantially less added sugar than fully sweetened commercial dried mango products, which can contain 10 to 15g of added sugar per ounce on top of the natural fruit sugar. This is also not a fully sweetened product: the light sweetening is specifically calibrated to make the natural mango flavor forward and accessible for daily snacking rather than to produce a candy-sweet profile. For buyers on strict added-sugar-restricted diets, the approximately 3 to 5g added sugar per ounce should be factored into daily sugar tracking. For general health-conscious buyers, the light sweetening at this level is a reasonable trade-off for making a nutritionally valuable fruit consistently palatable.

Sulphur dioxide (SO2) is a chemical preservative widely used in commercial dried fruit production to prevent color change, suppress oxidation, and extend shelf life. Our dried mango contains no sulphur dioxide or sulphite-based preservatives. This matters for three reasons. First, a minority of people are sulphite-sensitive: asthmatics are particularly susceptible, and headache, digestive discomfort, and asthma symptoms from sulphites are documented in sulphite-sensitive individuals. Second, SO2 can interact with polyphenol compounds including mangiferin and reduce their antioxidant activity, so unsulphured mango more fully preserves the nutritional integrity of the fruit's bioactive compounds. Third, the absence of SO2 means the deep orange color of our dried mango reflects actual natural carotenoid content rather than artificial color manipulation. The trade-off is natural color variation across pieces and gradual darkening during storage, which is normal oxidative browning and does not indicate spoilage.

It requires careful portioning and pairing. Dried mango provides approximately 19 to 21g total sugar per ounce, which is a significant carbohydrate load for blood sugar management. The glycemic index of dried mango is approximately 51 to 60, in the moderate range rather than the high range of refined sugar, partly because the retained fiber and fruit acids slow glucose absorption. For people with type 2 diabetes or insulin resistance, dried mango is manageable in small portions (half an ounce to one ounce per session) eaten alongside protein and fat (nuts, full-fat yogurt, cheese) to slow gastric emptying and buffer the glucose response. The mangiferin in mango also has documented antidiabetic activity through improved insulin sensitivity and reduced alpha-glucosidase activity, which provides some inherent glycemic modulation from the fruit itself. Review any dietary change with your healthcare provider if you have established diabetes and are managing blood sugar closely.

Most commercial dried mango is treated with sulphur dioxide (SO2), which bleaches the natural mango carotenoids and creates an unnaturally bright, uniform neon-orange color. Our dried mango contains no SO2. The deeper, more amber-orange color you see is the natural color of mango carotenoids (primarily beta-carotene) retained after drying without chemical color manipulation. Natural dried mango also shows color variation from piece to piece depending on the ripeness of each individual fruit at drying: this variation is normal and expected in unsulphured dried fruit. Additionally, the mango may darken slightly over storage time as natural carotenoid oxidation occurs in the absence of SO2 preservation. This darkening does not indicate spoilage or reduced quality: the flavor and nutritional value are unaffected by natural color change over storage.

Sealed bag at room temperature: 6 to 9 months. Refrigerated: up to 12 months. Frozen: up to 2 years. The primary freshness concern for dried mango is moisture absorption: a loosely sealed bag in a warm, humid kitchen allows the pieces to absorb ambient moisture, causing them to stick together and develop surface stickiness. Pieces that have stuck together are still edible: separate them and continue using. The product is spoiled if it smells fermented, sour, or distinctly off rather than sweet and tropical. For bulk sizes (3 lb, 5 lb), transfer approximately half to a sealed freezer bag on arrival. Frozen dried mango thaws within minutes at room temperature with no texture or flavor change.

Dice approximately one cup of dried mango slices into small pieces. In a medium saucepan combine the diced mango with one small diced yellow onion, a tablespoon of freshly grated ginger, two tablespoons of apple cider vinegar, a tablespoon of brown sugar, a pinch of red pepper flakes, a pinch of ground coriander, and half a cup of water. Bring to a simmer over medium heat and cook uncovered for 20 to 25 minutes, stirring occasionally, until the mixture has thickened to a jam-like consistency. Add water in tablespoon increments if the mixture begins sticking before the mango has softened fully. Cool completely before refrigerating. Keeps refrigerated for up to 3 weeks. Serve with grilled pork tenderloin, roast chicken, lamb chops, or as a condiment on sandwiches with aged cheddar and arugula. Dried mango produces a chutney with deeper, more concentrated flavor than fresh mango chutney because the fruit's flavor compounds are already concentrated through drying.

Yes. Dried mango slices are vegan: the ingredients are mango and a small amount of sugar for the light sweetening, with no animal products, animal-derived additives, gelatin, honey, or beeswax used at any stage. The product is also Kosher certified and gluten-free by ingredient composition. Processed in a facility that handles tree nuts and peanuts, creating cross-contamination risk for nut and peanut allergy sufferers; the mango itself contains no nut or gluten ingredients.

Yes, and dried mango performs better in baked goods than fresh mango for most applications. Fresh mango releases water during baking, which can make muffin and cake batters soggy or prevent proper crust formation. Dried mango holds its shape and flavor concentration through baking heat, delivering distinct mango pieces in the finished product rather than dissolving into the batter. Dice dried mango into small pieces (about the size of raisins) before folding into muffin batter, scone dough, or coffee cake. For mango-coconut muffins: add diced dried mango and shredded unsweetened coconut to a basic muffin batter with lime zest and cardamom. For mango-ginger scones: fold diced dried mango and freshly grated ginger into a standard scone dough with a honey and lime juice glaze on top. In both cases, the dried mango provides concentrated fruit flavor and holds texture through the bake in a way fresh fruit cannot.

Yes, specifically suited for it. Dried mango is fully shelf-stable with no refrigeration required, does not bruise or release moisture in a bag, and provides rapid-access carbohydrates for energy replenishment during hiking, cycling, travel, and outdoor activities. At 86 calories and approximately 20g total sugar per ounce, a two-ounce portion of dried mango in a trail mix with salted nuts provides quick carbohydrate energy, some electrolyte replenishment from the potassium (approximately 234mg from two ounces), and sustained energy from the nut fat and protein. For air travel, dried mango packs cleanly in a carry-on without the liquid restrictions of gel or drink-based snacks. For school lunches, it is a practical alternative to fresh fruit that requires no refrigeration, produces no juice in the lunch bag, and does not brown or bruise between packing and lunchtime.

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