Mango Chamoy recipe. This stuff is actually healthy for you!

Ingredients

• 2 cups Mango (ripe, peeled and diced)
• 0.5 cup Dried Apricots (pitted and roughly chopped)
• 0.5 cup Dried Prunes (pitted and roughly chopped)
• 2 tablespoons Dried Hibiscus Flowers (also called flor de jamaica)
• 2 tablespoons Chili Powder (Mexican style chili powder)
• 1 teaspoon Lime Zest (zest of one lime)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Salt (regular table or sea salt)
• 2 tablespoons Honey (adjust sweetness to taste)
• 2 tablespoons Dried Mango (adds extra mango flavor, optional rehydrate)

Instructions

1. Make Chili Lime Seasoning

   In a small bowl combine chili powder, lime zest, lime juice, and salt; stir until evenly mixed.

   Time: PT5M

2. Combine Fruit, Hibiscus and Seasoning

   Place diced mango, chopped apricots, chopped prunes, dried hibiscus, and the chili‑lime seasoning into a saucepan. Add enough water to just cover the fruit (about 2 cups). Stir to combine.

   Time: PT5M

3. Simmer the Mixture

   Bring the mixture to a gentle boil over medium‑high heat, then reduce to a low simmer. Cook uncovered for 30 minutes, stirring occasionally, until the fruit is very soft and the liquid has reduced slightly.

   Time: PT30M

   Temperature: 95°C

4. Cool to Room Temperature

   Remove the saucepan from heat and let the mixture sit until it reaches room temperature, about 15 minutes.

   Time: PT15M

5. Blend with Honey and Dried Mango

   Transfer the cooled mixture to a blender. Add honey and dried mango. Blend on high until smooth and thick.

   Time: PT5M

6. Store the Chamoy

   Pour the finished chamoy into a clean jar, seal, and refrigerate. It will thicken further as it chills.

   Time: PT2M

Nutrition Facts

Calories

50

Protein

0g

Carbohydrates

12g

Fat

0g

Fiber

1g