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.
Ingredients
Instructions
Prepare the chile: Stem and seed the ancho chile. Tear into several pieces.
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.
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.
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.
Nutrition
- Calories
- 54 kcal
- Carbohydrate Content
- 13 g
- Protein Content
- 1 g
- Fat Content
- 0.1 g
- Saturated Fat Content
- 0.01 g
- Sodium Content
- 100 mg
- Fiber Content
- 1 g
- Sugar Content
- 10 g
- Unsaturated Fat Content
- 0.06 g
- Serving Size
- 1 serving