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Jars with pineapple, mango and jicama drizzled with chamoy sauce and sprinkled with Tajin (chile lime salt) for example of Mexican fruit cups as street food.
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Chamoy Sauce

A sweet, sour, salty, and spicy Mexican condiment made from dried mango, hibiscus, and ancho chile. Drizzle over fresh fruit, swirl into mangonadas, or use as a dip. Fresher and more flavorful than store-bought.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: condiment
Cuisine: Mexican
Servings: 24 tablespoons (2 cups)
Calories: 54kcal
Author: Dorothy Stainbrook

Equipment

Ingredients

  • 1 cup dried mango unsweetened preferred, or use sweetened and reduce sugar
  • ½ cup dried hibiscus flowers flor de Jamaica
  • 1 ancho chile stemmed and seeded
  • ½ cup piloncillo chopped (or ½ cup packed brown sugar)
  • 1 teaspoon salt
  • 2½ cups water
  • 3 tablespoons fresh lime juice about 2 limes
  • 1-2 chiles de arbol optional: for extra heat
  • 1 tablespoon Tajin (chile lime salt) optional: for more tang

Instructions

  • Prepare the chile: Stem and seed the ancho chile. Tear into several pieces.
    1 ancho chile
  • Simmer: Combine dried mango, hibiscus flowers, ancho chile pieces, piloncillo (or brown sugar), salt, and water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the fruit is very soft and the liquid has reduced by about one-third.
    1 cup dried mango, ½ cup dried hibiscus flowers, ½ cup piloncillo, 1 teaspoon salt, 2½ cups water
  • Cool slightly: Remove from heat and let cool for 10 minutes. The mixture will be thick and jammy.
  • Blend: Transfer everything (including the liquid) to a blender. Add lime juice. Blend on high for 1 minute until completely smooth.
    3 tablespoons fresh lime juice
  • Adjust seasonings: Taste the chamoy. Add more sugar if too tart, more lime juice if too sweet, more salt if the flavors seem flat. Blend again briefly to incorporate.
  • Store: Transfer to a clean glass jar. The chamoy will thicken as it cools. If too thick, stir in water one tablespoon at a time until you reach your desired consistency.

Notes

  • Consistency: For a thinner, pourable sauce (good for drizzling), add more water. For a thicker paste (good for rimming glasses), simmer longer or use less water.
  • Heat level: Ancho chile is mild. For spicier chamoy, add 1-2 chiles de árbol to the simmering mixture.
  • Storage: Refrigerate in a sealed jar for up to 3 weeks. Freeze in ice cube trays for up to 3 months.
  • No hibiscus? Substitute ¼ cup dried cranberries plus 2 tablespoons cranberry juice.

Nutrition

Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 100mg | Potassium: 31mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg