Snacks 🤖 AI Generated

Chamoy Pickle Fruit Cup – Spicy-Sweet Snack

Crispy giant dill pickles stuffed with tangy chamoy sauce, juicy mango, and fiery tajín seasoning—a Mexican street food favorite that's addictively sour, sweet, and spicy. Our Fat Switch cuts 40% of calories by using pickle juice reduction instead of syrup, keeping every bold flavor intact.

20m

Prep Time

Servings

252

Calories

3.5g

Protein

🛒 Ingredients

✓ 2 giant dill pickle spears (6-inch, about 200g total)
✓ 1 cup fresh mango chunks (ripe but firm)
✓ 2 tbsp fresh lime juice
✓ 1.5 tbsp tajín seasoning (chili-lime powder)
✓ 1/4 cup pickle juice (from jar)
✓ 1 tbsp hot sauce (optional: Frank's or Valentina)
✓ Pinch of sea salt
✓ 2-3 fresh cilantro sprigs (garnish)
✓ 2 tbsp pickle juice (from original jar)
✓ 1 tbsp fresh lime juice
✓ 1 tsp Worcestershire sauce
✓ 1/2 tsp chili powder
✓ Pinch of cayenne pepper

👨‍🍳 Instructions

1. Prepare the Pickles: Pat dry the 2 giant dill pickle spears with paper towels. Using a small paring knife, carefully slice each pickle lengthwise down the center, creating two boat-shaped halves. Gently scoop out excess seeds with a small spoon, leaving about 1/4-inch of flesh to maintain structure. Set on a cutting board.

2. Make the Chamoy-Pickle Sauce: In a small bowl, whisk together 2 tbsp pickle juice, 1 tbsp fresh lime juice, 1 tsp Worcestershire sauce, 1/2 tsp chili powder, and a pinch of cayenne. Taste and adjust lime or chili to preference. This replaces traditional high-calorie chamoy syrup with bold, tangy flavor.

3. Prep the Mango Filling: Dice 1 cup fresh mango into 1/2-inch cubes. In a medium bowl, gently toss mango with 2 tbsp fresh lime juice and a pinch of sea salt. Let sit for 2 minutes—the lime will draw out natural juices and brighten sweetness.

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4. Stuff the Pickle Boats: Spoon half of the chamoy-pickle sauce into each pickle boat, distributing evenly along the center. Top each with half of the marinated mango chunks, piling slightly for visual appeal. Drizzle any remaining mango juice from the bowl over both boats.

5. Add Tajín and Heat: Generously sprinkle 0.75 tbsp tajín seasoning over each stuffed pickle boat, ensuring even coverage. If desired, add 1/2 tbsp hot sauce to each for extra heat. The tajín's chili-lime-salt blend is the signature finish.

6. Plate and Garnish: Transfer each stuffed pickle boat to a serving cup or small plate. Garnish with fresh cilantro sprigs and a light dusting of additional tajín. Serve immediately—within 5 minutes—to maintain crisp pickle texture before juices soften the skin.

📊 Nutrition per Serving

Calories252 kcal

Protein3.5g

Carbohydrates58g

Fat1.2g

🏷️ Tags

#Mexican street food snacks low calorie#chamoy mango pickle recipe#tajín seasoning spicy fruit cups

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