Description

Cucumber and mango chamoy cups are the perfect refreshing snack for hot summer days. This vibrant, easy-to-make dish combines crisp cucumbers with sweet, juicy mangoes, all drizzled with tangy chamoy sauce and a hint of chili powder. Whether you're at a backyard barbecue or enjoying a beach picnic, these colorful cups will delight your taste buds and elevate any gathering with their explosion of flavors.

Ingredients

Scale

2 cups diced cucumber (about 1 large English cucumber)
2 cups diced ripe mango (about 2 medium mangoes)
3 tbsp chamoy sauce
1 tbsp fresh lime juice
1 tsp chili powder

Instructions

Wash cucumbers and mangoes. Peel cucumbers if desired.
Dice cucumbers into half-inch cubes and set aside in a bowl. Peel and dice mangoes into similar-sized pieces.
In a mixing bowl, gently combine the diced cucumbers and mangoes.
Drizzle lime juice over the mixture, add chamoy sauce, sprinkle chili powder, and toss until well coated.
Spoon equal portions into small cups or bowls, topping with extra chamoy if desired.
Serve immediately as a refreshing snack or appetizer.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Snack
Method: No cook
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (150g)
Calories: 120
Sugar: 20g
Sodium: 50mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: For added spice, incorporate diced jalapeños. Substitute lime juice with lemon juice if preferred. Leftovers can be stored in an airtight container in the fridge for up to two days; stir before serving.