As a continuation to my mango meat madness, I bring you sweet and spicy, raw vegan mango meat kabobs! Tomatoes, mushrooms, onions, and mango marinated in spices and dehydrated to perfection.
This is a simple recipe that only involves cutting, adding flavor, and dehydrating for 1-2 hours depending on your environment and your preferences.
Make sure to cut everything into manageable sizes, not too big or they won’t dehydrate as quickly, and not too small or you won’t be able to skewer them.
If you don’t have skewers, I would just dehydrate them all on a dehydrator sheet.
The tomatoes, dry on the outside and stay juicy on the inside, the mushrooms get chewy, reminiscent of jerky, mushroom jerky! The onions also get dry and chewy, and the mango crisps on the outside and stays soft and chewy and on the inside. They all go together so well!
Make sure to only use unripened mango, so you don’t end up with mango gummies, unless bbq mango gummies sound appealing. 😉
For more information check out the original mango meat post.
Mango Meat Kabobs
- 1 unripened mango
- 1 large tomato
- 1 cup crimini mushrooms; halved with stem
- 1/2 small red onion
- 1 tbsp tamari; or soy sauce
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp chipotle
- pinch of sea salt and pepper
- Cut mangos and tomatoes into 1x1" cubes, mushrooms in half and onion into 2x1" 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 115F or until the mango is crisp on the outside. Try a few pieces to see at what dryness you prefer.