Mango Habanero Beef Jerky Recipe

This jerky is the ultimate sweet-heat snack. It combines tropical mango with fiery habanero peppers in a bold marinade that soaks into thinly sliced beef, then gets slowly dried for chewy, flavorful perfection.

Ingredients

• 2 lbs lean beef (top round, flank, or eye of round), thinly sliced against the grain
• 1 large ripe mango (or 1/2 cup mango puree)
• 2–3 fresh habanero peppers (seeds removed for less heat, or keep them for more)
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon apple cider vinegar or lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon smoked paprika or liquid smoke for smoky flavor

Directions

1. Step 1 – Prep the Beef
2. Trim excess fat from the beef and slice it thin (about 1/8 to 1/4 inch thick). Partially freezing the meat for 30–45 minutes makes it easier to slice.
3. Step 2 – Make the Marinade
4. In a blender or food processor, combine the mango, habanero peppers, soy sauce, Worcestershire, brown sugar, vinegar, and spices. Blend until smooth.
5. Step 3 – Marinate
6. Place the sliced beef in a large zip-top bag or container. Pour marinade over the beef and toss to coat.
7. Refrigerate for at least 6 hours, preferably overnight.
8. Step 4 – Dry the Jerky
9. Oven Method:
10. 5. Preheat oven to 170°F (75°C). Line baking sheets with foil and place a wire rack on top. Arrange jerky slices in a single layer.
11. 6. Bake for 4–6 hours, flipping once halfway, until jerky is dry but still flexible.
12. Dehydrator Method:
13. 7. Place beef slices on dehydrator trays in a single layer.
14. 8. Dehydrate at 160°F (70°C) for 4–6 hours, or until fully dried but still slightly chewy.
15. Step 5 – Cool and Store
16. Let jerky cool completely. Store in an airtight container or vacuum-sealed bag. Keeps for up to 1 week at room temp, 1 month in the fridge, or longer in the freezer.