Mango “Chamoy” Dipping Sauce for Fruit

This is a great way to use the dried mango you find in lots of Mexican grocery stores—the kind that’s coated with chile and salt.


  • 1cup (5 ounces) roughly chopped dried mango with chile and salt
  • 1/3cup fresh lime juice
  • 1/2teaspoon salt
  • 1tablespoon agave syrup (or honey or corn syrup)
  • 1/4teaspoon powdered chipotle or árbol chile


In a blender, combine all the ingredients with 1/3 cup water. Blend until smooth. Serve with sliced fruit, jicama and/or cucumbers. Store any leftovers tightly covered in the refrigerator.

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