Mango With Chile-Lime Salt
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.
- Total:
- Serves: 2 persons
Ingredients
- 1tablespoon ground chile, such as ancho or paprika
- 1tablespoon fresh lime zest
- ½teaspoon fine sea salt
- 2ripe mangoes (1 1/2 pounds), peeled, pitted and cut into 1/2-inch slices
Instructions
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.Step 2
Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.