This is a popular Mexican treat commonly sold by street vendors. We chose mangoes but this same recipe can be made using different fruits and vegetable like watermelon, pineapple, cucumber, jícama, etc. It is a healthy treat year round, perfect for a hot summer day.
The mango is traditionally eaten on a stick, kind of like a lollipop. It can also be served chopped into small cubes or slices. There are many different kinds of mangoes like Kent, Keitt, Haden, etc. But our favourites are Ataulfo and Manila. There are also many different kinds of chile powders to choose from depending on your personal preference. We enjoy tasting and trying different flavours, specially making our own mixes. In this recipe we mixed “chile piquin” or “pequin pepper” with paprika and a little bit of cayenne pepper.
Add the chile to your liking. It is very important to get the right balance when combining the salt and lemon, not doing so might result in it being either too acidic or too salty, and will not taste properly. It is probably better to taste it and keep adjusting until you get it just right.
Whether you choose to use a stick or a fork, make sure you insert it by the stem. With one hand hold firmly the stick or fork and with the other hold the mango gently, tap it upright on a table to insert it securely into the seed. Then with a knife slightly cut the skin lengthwise so you can peel it like a banana. Street vendors usually cut wedges into the fruit for more surfaces to put the chile mixture on. If you prefer to cut or slice the mango, hold it upright on a table with the stem down, this way it is more stable, slice both cheeks as close to the seed as possible, then cut squares or slices on both portions, being careful not to cut the skin. Use a spoon to scrape the squares or slices off into a plate or you can eat them directly from the skin.
Don’t worry if you get messy, enjoy it!
Mango & Chile
- Juicy mangoes
- Chile powder of your choice or combination
- Sea salt
- Fresh lemons