Snacks 🤖 AI Generated

Spicy Mango Chamoy Wrap | 40% Fewer Calories

A vibrant Mexican-inspired snack featuring fresh mango wrapped in tangy chamoy, Tajín spice, and lime, all sealed in a fruit roll-up. This halal-friendly treat delivers bold flavor with our clever Fat Switch cutting 230 calories while keeping every bit of that addictive sweet-spicy punch.

20m

Prep Time

Servings

350

Calories

Protein

🛒 Ingredients

✓ 2 medium ripe mangoes (about 600g total)
✓ 2 organic unsweetened fruit leather sheets (90 cal each)
✓ 2 tbsp low-sodium Tajín seasoning blend
✓ 2 fresh limes (zest and juice)
✓ 1 tbsp fresh cilantro, finely chopped
✓ 1 pinch sea salt
✓ Ice cubes (for serving, optional)
✓ 1 cup fresh mango purée (from ripe trim pieces)
✓ 2 tbsp chamoy sauce (traditional or homemade light version)
✓ 1 tbsp agave nectar or light honey (optional, for extra glaze)
✓ 1 tsp chili powder (Tajín alternative if needed)

👨‍🍳 Instructions

1. Prepare the Mango: Select two ripe mangoes (soft to gentle squeeze, fragrant). Cut each mango in half lengthwise around the pit. Score the flesh in a crosshatch pattern without cutting through the skin. Using a spoon, scoop out mango cubes or use a mango splitter tool. Reserve any trim pieces for the purée.

2. Make Light Chamoy Glaze: Blend reserved mango trim with 2 tbsp chamoy sauce and 1 tbsp agave to create a smooth, pourable glaze. Strain through a fine mesh if lumpy. This reduces fat versus full-strength chamoy while maintaining authentic tang and sweetness.

3. Zest and Juice the Limes: Zest both limes finely into a small bowl. Cut limes in half and juice them, collecting pulp and seeds in a separate bowl. You'll need about 3 tbsp total lime juice. The zest adds brightness without added fat.

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4. Season the Mango Pieces: Place mango pieces in a shallow bowl. Drizzle lightly with lime juice (reserve some for dipping). Dust with 1.5 tsp low-sodium Tajín, the lime zest, cilantro, and a pinch of sea salt. Toss gently to coat, letting the fruit marinate for 2–3 minutes.

5. Assemble the Wrap: Lay one fruit leather sheet flat on a clean cutting board. Arrange seasoned mango pieces in a tight line along the center, leaving 1 inch from each end. Drizzle the chamoy glaze over mango in a thin line.

6. Roll and Seal: Gently fold one long edge of the fruit leather over the mango, then roll tightly into a cylinder, using the mango weight to help compress. Tuck in the short ends as you roll. The fruit leather will naturally stick; if needed, dab the edge with a tiny amount of water and press to seal.

7. Chill and Cut: Place the rolled wrap seam-side down on parchment paper. Refrigerate for 5 minutes to set and firm up. Using a sharp knife dipped in warm water (for clean cuts), slice the wrap in half on a slight diagonal to create two equal servings.

8. Plate and Serve: Arrange each wrap half on a plate. Serve immediately or chill in the fridge for up to 4 hours before serving. Offer extra lime wedges and a small dish of low-sodium Tajín for dunking on the side if desired.

📊 Nutrition per Serving

Calories350 kcal

Protein5g

Carbohydrates76g

Fat9g

🏷️ Tags

#mango chamoy snack halal#Tajín fruit wrap low-calorie#Mexican spicy mango recipe

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