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One of the huge perks of living in California and Los Angeles specifically is the variety of food trucks and stands all around the city. Mexican and Central American fruit stands speckle street corners every few blocks here and Angelenos are super grateful for it. These sidewalk vendors are a staple in California lifestyle, almost always featuring a bright, rainbow-colored umbrella and an even brighter rainbow array of fresh fruits.
A go-to combo when it comes to the Mexican fruit cups these stands serve is what inspired our Avocado Mango Chili-Lime Fruit Cups today—mango con lima y Tajín (or chile or chamoy). This fruit cup combo involves mango dressed with lime and topped with Tajín powder or chamoy sauce. Both Tajín and chamoy feature a mix of sweet, spicy, and tangy chili flavors and they go GREAT with the sweetness of any fruit, but especially mango.
Tajín powder and chamoy sauce served as the inspiration for the spice blend in our Chili-Lime dressing. We’ve made our own twist on this classic Mexican street snack by adding creamy, California avocados from the California Avocado Commission to our Avocado Mango Chili-Lime Fruit Cups. This snack is super simple and, while using the avocado is unique and you won’t find it at the fruit carts, the creaminess provides a really yummy contrast to the acidity of the mango and the spiciness of the Chili-Lime dressing.
These California Avocado & Mango Chili-Lime Fruit Cups are a great on-the-go snack for a beach trip or picnic! Be sure to eat it up immediately or shortly after making, keeping in mind that the avocado has a shorter shelf-life than the mango. Now let’s get to it so you can head outside!
- California Avocados : this adds a creamy element to your fruit cup.
- Mango: be sure to pick a ripe one! It should be just a bit soft when gently squeezed, similar to the texture of a ripe avocado.
- Ancho Chile Powder
- Coconut Sugar
- Chipotle powder
- Lime Juice
In a large bowl, mix ¼ teaspoon Coconut Sugar, ¼ teaspoon Salt, ¼ teaspoon Ancho Chile Powder, 1/8 teaspoon Chipotle Powder, 1/8 teaspoon Cayenne, and 1/8 teaspoon Sumac. Once those are mixed, add 1 tablespoon Lime Juice, mix it all up, and admire that gorgeous color.
Let’s get our fruit going now! Start by gently removing the rind from 1 Mango, then cut the meat straight down along the pit into four parts. Cut those larger pieces long-ways into easy-to-enjoy strips.
Time for a creamy, ripe California-grown avocado! Get your 1 California-Grown Avocado peeled by following the steps in Avocado Basics: How to Cut, Peel and Prep an Avocado. Once peeled, cut it into strips like you did with your mango. One quarter of the avocado should yield about three strips.
We’re ready to assemble! Add your mango strips into the large bowl with your spice and lime mix, then gently toss. From there, add the California-Grown avocado strips and gently toss again. Your fruit should be evenly coated in the thin spice mixture—now you’re ready to go!
Serve this baby up immediately or pack your Avocado & Mango Chili-Lime Fruit Cups into a jar or container and bring along to a picnic to be enjoyed shortly after preparing!
For more California-Grown Avocado inspiration check out Avocado Basics: How to Cut, Peel and Prep an Avocado , How to Create a Grilled Dinner Board with Avocado-Feta Dipping Sauce, and Delicious Grilled Tri-Tip with California Avocado Relish !
California Avocado & Mango Chili-Lime Fruit Cups
These California Avocado Mango Chili-Lime Fruit Cups are based on a traditional Mexican snack food, with a special twist... avocado!
- 1 California Avocado Peeled, Seeded, Cut into Strips
- 1 Mango Peeled, Seeded, Cut into Strips
- ¼ tsp Ancho Chile Powder
- ¼ tsp Sumac
- ¼ tsp Salt
- ¼ tsp Coconut Sugar
- ⅛ tsp Cayenne
- ⅛ tsp Chipotle Powder
- 1 tbsp Lime Juice ½ of a lime
Mix the Chile powders, sumac, salt, and coconut sugar together in a large bowl with the lime juice.
Add the cut mango and mix to evenly coat in spiced lime juice.
Add the avocado and gently mix to coat in spiced lime juice.
Serve immediately or pack into a jar or container and bring along to a picnic.
This may be mixed a few hours ahead of time and will hold up decently overnight in the refrigerator, but is best enjoyed as soon as possible.