Ingredients
Scale
- 3 large ripe mangoes (Kent or Tommy Atkins varieties work best)
- 1/4 cup Chamoy sauce (plus extra for drizzling)
- 2 tablespoons Tajín Clásico Seasoning
- 2 fresh limes, juiced
- 1/2 teaspoon salt (optional, to taste)
- Optional: Tamarind candy sticks (Banderillas) for garnish
- Optional: Diced cucumber or pineapple for extra crunch
Instructions
- Start by peeling the mangoes. You can use a vegetable peeler or a knife. Cut the mango flesh away from the large flat pit in the center. Dice the mango into bite-sized cubes, approximately 1/2 inch in size. If you are using additional fruits like cucumber or pineapple, dice them into similar sizes at this time.
- Take four clear plastic or glass cups. To give them a professional look, dip the rim of each cup into a shallow dish of chamoy sauce, then dip it into a shallow dish of Tajín seasoning to create a spicy-salty rim. Drizzle a little bit of chamoy sauce along the inside walls of the cups so it streaks down the sides.
- Divide about half of your diced mango cubes among the four prepared cups. Squeeze a little bit of fresh lime juice over this first layer and sprinkle with a small pinch of Tajín.
- Fill the rest of the cups with the remaining mango cubes. Drizzle a generous amount of chamoy over the top of each cup. Sprinkle more Tajín seasoning over the fruit to your liking. For the finishing touch, place a tamarind candy stick in each cup and serve immediately with a spoon.
- Cook Time: 15 minutes
- Diet: Vegan, Gluten-Free