Chamoy Candy Pickle

Ingredients

• 6 pieces Dill Pickles (large, firm, refrigerated)
• 2 tablespoons Extra Spicy Picante Sauce (brand "Picante" extra hot)
• 1/4 cup Chamoy Paste (store‑bought, sweet‑tangy)
• 2 tablespoons Lucas Mango Powder (powdered mango flavor, also sold as "Mango Tajín")
• 2 tablespoons Mild Salsa (adds a fresh tomato note, optional)
• 1 sheet Parchment Paper (cut to fit microwave‑safe plate)

Instructions

1. Prepare the Pickles

   Pat the dill pickles dry with a kitchen towel and place them on a sheet of parchment paper on a microwave‑safe plate.

   Time: PT2M

2. Add Extra Spicy Picante

   Drizzle the 2 Tbsp of extra spicy Picante sauce evenly over the pickles.

   Time: PT0M

3. Microwave Heat

   Microwave on high for 30 seconds to warm the sauce and allow it to soak into the pickles.

   Time: PT1M

   Temperature: High (microwave)

4. Roll and Shape

   Using your fingertips, gently roll each warm pickle into a coil and shape it into a loose “mummy” form. Let it rest for 5 minutes to cool slightly.

   Time: PT5M

5. Coat with Chamoy

   In a small bowl, place the chamoy paste. Using a spatula or pastry brush, spread a thin layer of chamoy over each shaped pickle.

   Time: PT2M

6. Dust with Lucas Mango Powder

   Sprinkle the Lucas mango powder generously over the chamoy‑coated pickles, ensuring an even coating.

   Time: PT1M

7. Add a Splash of Salsa

   Drizzle the mild salsa over the top for an extra burst of freshness.

   Time: PT1M

8. Set and Serve

   Allow the coated pickles to sit for 5 minutes so the flavors meld and the coating sets. Serve at room temperature.

   Time: PT5M

Nutrition Facts

Calories

35

Protein

0 g

Carbohydrates

8 g

Fat

0 g

Fiber

1 g