Make Sweet & Tangy Chamoy Mango Candy with This Easy Homemade Recipe

An Introduction to Chamoy Mango Candy

Chamoy mango candy has become an incredibly popular treat, especially among fans of Mexican and Latin American candies. With its sweet, salty, sour and spicy blend of flavors, this candy offers a burst of excitement in every bite. The key ingredients - mango and chamoy sauce - give this candy its distinctly tropical taste. While it may seem exotic, chamoy mango candy is surprisingly easy to make at home. With just a few simple ingredients and steps, you can recreate this addictive candy that is perfect for snacking or sharing with friends.

What is Chamoy?

Chamoy is a condiment made from pickled fruit, chilies and spices that is often used in Mexican cuisine. It imparts a wonderful blend of sweet, sour and spicy flavors. There are a few varieties of chamoy sauce available for purchase, or you can even try making your own. For chamoy candy, an apple or mango flavored chamoy works best to complement the mango. The sauce soaks into the mango slices, amping up the flavor.

Selecting Mangoes for Candy

When making chamoy mango candy, you want to start with fresh, ripe mangoes. Look for mangoes that yield slightly when gently pressed but aren't overly soft. The mango variety doesn't matter too much, but common types like Tommy Atkins, Ataulfo, Keitt and Kent are all good choices. The flesh should have a vibrant golden-orange hue when sliced open. Avoid mangoes with bruised or wrinkled skin.

For the right texture, it helps to chill the mangoes before cutting. You can let them rest in the refrigerator for 1-2 hours or even freeze them briefly to firm them up. Just don't let the mangoes freeze solid.

Cutting Mangoes into Pieces

Start by peeling the mango with a vegetable peeler or paring knife. Then, carefully slice off each cheek by cutting close to the long, flat seed in the center. You can either cut slices or cubes - cubes give you more surfaces area for the chamoy to cling to!

For slices, cut each cheek into approximately 1/4 to 1/2 inch thick slices. For cubes, cut the mango cheek into vertical strips, then horizontal strips to create cubes. Work over a bowl or plate to catch any mango juice that escapes.

Coating the Mangoes in Chamoy

Now for the fun part - drenching the mangoes in chamoy! Pour some chamoy sauce into a shallow bowl or dish. Toss in several mango slices or cubes and gently turn to coat. Use a spoon or tongs to transfer the chamoy-coated pieces onto a parchment lined baking sheet.

If desired, you can double or triple coat the mango pieces. Just allow any excess chamoy to drip off before coating again. The more chamoy used, the stronger the flavor will be.

Drying and Storing the Candy

Arrange the coated mango pieces in a single layer on the prepared baking sheet. Allow them to air dry either at room temperature or in the refrigerator until no longer sticky, usually at least 6 hours. Drying time can be reduced by placing the baking sheet in front of a fan.

Once dry, you can enjoy the chamoy mango immediately or store it for later. Place the candy in an airtight container in a cool, dry spot for up to 1 week. For longer storage, keep the container in the refrigerator for 2-3 weeks. The chamoy helps preserve the mango.

Chamoy Mango Candy Recipe Variations

One of the great things about chamoy mango candy is how customizable it is. Don't be afraid to try some of these tasty flavor variations!

Using Different Fruits

While mango is classic, you can sub in other fruits like pineapple, watermelon, jicama, cucumber or even Granny Smith apple slices. The chamoy works well with any firm, juicy fruit.

Flavoring the Chamoy

Add a drop or two of your favorite hot sauce to the chamoy for extra heat and complexity. Tajín or other chili-lime seasoning blends also complement the chamoy wonderfully.

Dipping in Chamoy

For a less messy version, you can serve cubes or slices of fresh mango with a side of chamoy for dipping. Provide toothpicks or skewers to make it easy to coat and eat the pieces.

Freezing the Candy

Freeze fully dried chamoy mango pieces for a cool, refreshing treat on a hot day. The chamoy helps keep the mango from getting too icy or mushy.

Tips for Making Chamoy Mango Candy

With these handy tips, you'll be a pro at crafting delicious homemade chamoy mango candy:

Use Ripe, Sweet Mangoes

Avoid underripe, sour mangoes that clash with the chamoy's flavor. Tree-ripened mangoes are ideal if you can find them.

Pat Dry Before Coating

Gently pat mango slices dry after cutting to remove excess moisture and prevent splattering when coating in chamoy.

Work in Small Batches

Only coat a few mango pieces at a time for easier tossing and coating. Trying to coat too many at once can lead to a sticky mess.

Use Right Away

Chamoy mango candy tastes best fresh. The mangoes get mealy and lose their crunch if stored too long.

Store Properly

Ensure candy is completely dry before storage. Keep stored candy away from moisture and humidity to maintain texture.

Reasons to Love Chamoy Mango Candy

What's not to love about this sweet-tart candy combo? Here are just a few of the reasons it makes such an addictive snack:

Unique Flavor

The mixture of juicy mango with zesty, pickled chamoy is unmatched. It's an explosion of sweet, sour and spicy you have to taste to believe.

Satisfying Texture

The crispy mango paired with the sticky, salty chamoy makes for amazing mouthfeel. It's a party for your tastebuds!

Addictive Taste

One piece of this candy leads to another. The compelling balance of flavors leaves you craving more.

Endless Variety

With different fruit choices and ways to flavor the chamoy, you'll never get bored with these customizable candies.

Fun to Make

Chamoy mango candy is simple enough to whip up on a whim. It's entertaining to watch the mangoes transform into candy.

With its sweet, fruity kick balanced by tangy chili and lime, chamoy mango candy is sure to satisfy your cravings. The next time you want a tropical-inspired treat, give this Mexican favorite a try.

FAQs

What is the best way to cut a mango?

The easiest way is to stand the mango upright and slice down along either side of the large, flat pit to remove the cheeks. Then score the mango cheeks in a grid pattern to cut cubes or slices.

Can I use frozen mango?

Yes, frozen mango works well. Just thaw the cubes first and pat dry. The texture may be a bit softer than fresh.

How long does chamoy mango candy last?

Properly stored in an airtight container, the candy will last 1 week at room temperature or 2-3 weeks refrigerated.

What is the best way to coat the mango in chamoy?

Use a spoon or tongs to toss the mango pieces in chamoy sauce until evenly coated on all sides. Work in small batches for best results.

Can I use Tajín instead of chamoy?

Tajín will add nice chili-lime flavor but won't adhere to the mango as well as sticky chamoy sauce. For best texture, use chamoy or add just a sprinkle of Tajín.