Why use unripened mango for these kebabs?

Unripened mango provides a firmer texture that holds up well during dehydration and offers a tart base that balances the sweet and spicy seasonings.

How do I know when the mango kebabs are sufficiently dehydrated?

Dehydrate for 1-2 hours at 115 degreesF, or until the mango is crisp on the outside. You can try a few pieces to determine your preferred level of dryness.

Can I adjust the spice level in these mango kebabs?

Yes, you can easily increase or decrease the amounts of chili powder, paprika, and chipotle to suit your preference for heat and smokiness.

What makes these mango kebabs gluten-free?

Using tamari instead of traditional soy sauce ensures these kebabs are gluten-free, as tamari is a gluten-free alternative.

How should I store leftover Sweet and Spicy Mango Kebabs?

As these are dehydrated, store them in an airtight container at room temperature for several days to maintain their crispness and flavor.

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Sweet and Spicy Mango Kebabs
[Vegan, Gluten-Free]

AS By: Amanda Nicole Smith

Author Bio

Amanda Nicole Smith is all about pure food and fitness, which make up what she... Read More

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Close-up of vibrant Sweet and Spicy Mango Kebabs, featuring dehydrated unripened mango, red tomato, crimini mushrooms, and red onion on skewers.

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Sweet and Spicy Mango Kebabs [Vegan, Gluten-Free]

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Think you have to miss out on barbecues if you're trying to eat more raw foods? Not with these raw barbecue mango skewers! Mango, mushrooms, tomatoes, and onions are sliced and tossed in a blend of barbecue spices, then dehydrated. They're raw, spicy, sweet, and chewy and great when served... Read More

Ingredients You Need for Sweet and Spicy Mango Kebabs [Vegan, Gluten-Free]

1 unripened mango
1 large tomato
1 cup Crimini mushrooms halved with stem
1/2 small red onion
1 tablespoon tamari (for gluten-free) or soy sauce
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon chipotle
A pinch of sea salt and pepper

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How to Prepare Sweet and Spicy Mango Kebabs [Vegan, Gluten-Free]

Cut mangos and tomatoes into 1x1-inch cubes, mushrooms in half, and onion into 2x1-inch strips.
Mix in all of the spices and tamari or soy sauce.
Skewer or spread them out on a dehydrator sheet.
Dehydrate for 1-2 hours at 115°F, or until the mango is crisp on the outside. Try a few pieces to see what dryness you prefer.