Mango With Chile-Lime Salt

By Yewande Komolafe

Published May 30, 2021

Mango With Chile-Lime Salt
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
10 minutes
Rating
4(328)
Comments
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This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.

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Ingredients

Yield:2 servings
  • 1tablespoon ground chile, such as ancho or paprika
  • 1tablespoon fresh lime zest
  • ½teaspoon fine sea salt
  • 2ripe mangoes (1½ pounds), peeled, pitted and cut into ½-inch slices
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

147 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 33 grams sugars; 2 grams protein; 656 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.

  2. Step 2

    Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.

Ratings

4 out of 5
328 user ratings
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Comments

Jen in Astoria

Super shortcut: Just do what the street vendors here in Queens do and have a bottle of Tajin handy! :)

George S.

This calls for what is simply a homemade version of Taijin a common Mexican produced spice mixture available in places like Costco. Sometime we don't have to re-invent the wheel.... BTW -- Taijin works great on corn on the cob too!

Linda

This would be fine. Even better on a warm summer day when the mango chunks are just a little defrosted but retain some frozen consistency.

ajmartin

This made from green margos in Mexican streets!

Michelle O

I do this with peaches and watermelon in the summer.

Cindy

The Tajín I buy in the store never tastes as good as what I get on fruit from our street vendors. It tastes stale and sort of metallic. Anybody know why?

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Credits

By Yewande Komolafe

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