How TO Make Homemade Chamoy DE Tamarindo
HOW TO MAKE HOMEMADE CHAMOY DE TAMARINDO!!!! is a easy Mexican recipe that serves 4. 80 calories per serving. Recipe by Angiee951 on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $23.61 total, $5.90 per serving
Ingredients
- 1/4 cup Chamoy Powder (store‑bought chamoy powder or concentrate)
- 1/4 cup Tahini (smooth, unsalted)
- 3 tablespoons Lucas Mango Flavor Powder (mango flavored candy powder (Lucas brand or similar))
- 1/2 cup Tajín (Mexican chili‑lime seasoning)
- 2 tablespoons Water (warm, to adjust consistency if needed)
Instructions
Prepare Ingredients
Measure 1/4 cup chamoy powder, 1/4 cup tahini, 3 tbsp Lucas mango flavor powder, 1/2 cup Tajín, and 2 tbsp water. Have everything within reach.
Time: PT2M
Heat Pan
Place a saucepan over medium heat and let it warm for about 1 minute.
Time: PT1M
Temperature: medium heat
Melt Chamoy Powder
Add the 1/4 cup chamoy powder to the hot pan. Stir continuously until the powder fully dissolves and becomes a smooth liquid, about 5 minutes.
Time: PT5M
Temperature: medium heat
Incorporate Tahini
Reduce heat to low and whisk in the 1/4 cup tahini. Continue stirring until the mixture is glossy and fully combined, another 5 minutes.
Time: PT5M
Temperature: low heat
Add Flavorings
Turn off the heat. Quickly stir in the 3 tbsp Lucas mango flavor powder and 1/2 cup Tajín until evenly distributed. The sauce should thicken noticeably.
Time: PT5M
Adjust Consistency
Taste the chamoy. If you prefer a thinner dip, add the reserved 2 tbsp warm water gradually while stirring until the desired consistency is reached.
Time: PT2M
Cool and Store
Transfer the hot chamoy into a clean Tupperware container or glass jar. Let it cool to room temperature before sealing the lid.
Time: PT5M
Serve
Use the chamoy to rim glasses, dip fruit, candy, or veggies, or drizzle over snacks. Store leftovers in the refrigerator.
Time: PT0M
Nutrition Facts
- Calories
- 80
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 3g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Sesame (tahini)
Ingredient Substitutions
- Instead of Chamoy Powder: plum sauce, hibiscus syrup
- Instead of Tahini: peanut butter, almond butter
- Instead of Lucas Mango Flavor Powder: mango puree, mango powder
- Instead of Tajín: chili powder + lime zest + salt
Equipment Needed
- Saucepan
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Tablespoons
- Tupperware Container or Glass Jar
- Whisk (optional) (optional)
Critical Steps — Do Not Skip
- Melt chamoy powder completely without burning
- Combine tahini smoothly to avoid grainy texture
- Achieve the correct thick‑but‑pourable consistency before cooling
Chef Tips from the Video
- For extra tang, add a splash of lime juice before storing
- If you like extra heat, stir in a pinch of cayenne pepper or chipotle powder
Troubleshooting
Sauce is grainy after adding tahini
Return to low heat and whisk vigorously; add a splash of warm water to smooth it out
Chamoy is too thick
Thin with warm water a teaspoon at a time until pourable
Sauce is too salty or spicy
Add a little extra Lucas mango flavor or a drizzle of agave syrup to balance
Storage
Refrigerator: Up to 2 weeks in an airtight container
Freezer: Up to 3 months; thaw in refrigerator before use
Room temperature: Not recommended; may spoil after a few hours
Make-Ahead Tips
- Make the chamoy a day ahead for flavors to meld
- Store in a sealed jar in the fridge; shake before each use
Frequently Asked Questions
What is the cultural significance and history of chamoy in Mexican cuisine?
Chamoy originated in Mexico as a sweet‑sour‑spicy condiment made from pickled fruit, chilies, and lime. It is traditionally used to flavor fruit, snacks, and drinks, reflecting Mexico’s love for bold, layered flavors.
What are the traditional regional variations of chamoy in Mexican cuisine?
In the Yucatán, chamoy is often made with tamarind and habanero, while in central Mexico it may feature apricot or plum bases. Each region adjusts the balance of sweet, salty, and spicy to local tastes.
How is authentic chamoy traditionally served in Mexico?
Authentic chamoy is drizzled over fresh fruit like mango, pineapple, or watermelon, used as a dip for cucumber sticks, and poured around the rim of micheladas and other mixed drinks.
What occasions or celebrations is chamoy traditionally associated with in Mexican culture?
Chamoy appears at street fairs, family gatherings, and celebrations such as Día de los Muertos, where it adds a vibrant flavor to fruit platters and snack trays.
What other Mexican dishes pair well with homemade chamoy?
Chamoy pairs beautifully with elote (Mexican street corn), jicama sticks, fruit salads, and as a glaze for grilled shrimp or chicken tacos.
What are the authentic traditional ingredients for chamoy versus acceptable substitutes?
Traditional chamoy uses dried apricots or plums, chilies, lime juice, and salt. In this recipe, chamoy powder replaces the dried fruit, while Tajín provides the chili‑lime flavor; substitutes include plum sauce or hibiscus syrup for the powder and chili‑lime seasoning blends for Tajín.
What are the most common mistakes to avoid when making homemade chamoy?
Common mistakes include overheating the chamoy powder, which can burn and become bitter, and not stirring the tahini enough, leading to a grainy texture. Also, adding too much Tajín can make the sauce overly salty.
Why does this chamoy recipe use tahini instead of traditional oil?
Tahini adds a creamy, nutty body that balances the acidity and heat, creating a smoother mouthfeel than oil alone. It also makes the sauce vegan and adds a subtle depth of flavor.
Can I make this homemade chamoy ahead of time and how should I store it?
Yes, let the sauce cool completely, then store it in an airtight jar in the refrigerator for up to two weeks. For longer storage, freeze in portion‑size containers for up to three months.
What does the YouTube channel Angiee951 specialize in?
The YouTube channel Angiee951 focuses on quick, budget‑friendly recipes and snack hacks, often featuring Mexican‑inspired flavors and creative ways to enhance drinks and candies.
How does the YouTube channel Angiee951's approach to Mexican cooking differ from other cooking channels?
Angiee951 emphasizes ultra‑simple, low‑cost methods using pantry staples and readily available Mexican condiments, delivering short, high‑energy videos that prioritize flavor hacks over elaborate techniques.
Last updated: September 1, 2026
