Prep the mango: Peel the mango with a peeler. Stand it upright, then slice off cheeks along the flat sides of the pit. Trim any extra flesh from the edges.

Slice thin and even: Lay the cheeks flat and slice into 1/8-inch thick pieces. Thinner slices crisp faster and more evenly. Aim for uniform thickness so they finish at the same time.

Pat dry: Use a paper towel to gently blot excess moisture. Less surface moisture means quicker, crisper chips.

Season lightly: In a bowl, toss slices with 1–2 teaspoons lemon juice and a tiny pinch of salt. If using, dust very lightly with chili powder or Tajín. If your mango isn’t very sweet, add a drizzle of honey or maple and toss again.

Arrange in the basket: Line your air fryer basket with a piece of perforated parchment or a light spray of oil to prevent sticking. Lay slices in a single layer with a little space between them. Do not overlap.

Air fry low and slow: Air fry at 200°F (95°C) for 60–90 minutes. Flip slices every 20–25 minutes. Times vary by thickness and water content; start checking at the 60-minute mark.

Finish for crispness: When the pieces look mostly dry and leathery, bump the heat to 300°F (150°C) for 2–4 minutes to crisp. Watch closely to avoid browning.

Cool to set: Transfer chips to a rack or plate and let them cool completely. They’ll crisp more as they cool.

Taste and adjust: Sprinkle a touch more salt or chili while warm if desired. Serve once fully cool.