Mexican · Dessert
Tamarind-Mango Fruit Cups
A Mexican-style fruit cup inspired by tamarind candy's sweet-sour-chile punch, built here from mango, pineapple and watermelon tossed in a sticky date-and-lime paste spiked with ginger, salt and a whisper of warming spice, with chia seeds standing in for the candy's chew and fibre.
$1
18 minsPrep
0 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
113Calories
1.8gProtein
1.6gFat
26gCarbs
19.8gSugar
3.9gFiber
196mgSodium
0mgChol
0.1gSat Fat
273mgPotassium
47mgCalcium
0.7mgIron
0mcgVitamin B12
44.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager Beer
local
Agua Fresca de Tamarindo
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Soak the chopped dates in 2 tablespoons of hot water for 10 minutes, then mash with a fork into a sticky tamarind-style paste.
2
Stir the lime juice, grated ginger, five-spice, salt and stevia into the date paste until smooth.
3
Soak the chia seeds in a tablespoon of water for 10 minutes until gel-like, then fold into the tamarind-date paste to thicken it.
4
Toss the diced mango, pineapple and watermelon together in a bowl.
5
Spoon the tamarind-chia paste over the fruit and toss gently to coat every piece evenly.
6
Divide between two small bowls, squeeze the extra lime juice over the top just before serving, and chill for 15 minutes to let the flavours meld.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g diced mango
- 2.5 oz70g diced pineapple
- 1.8 oz50g diced watermelon
- 0.7 oz20g pitted and finely chopped, for the tamarind-style paste date
- 0.6 oz18g freshly squeezed lime juice
- 0.3 oz8g soaked 10 minutes in a splash of water chia seeds
- 0 oz0.5g swapped in trace amount for chile-salt warmth note chinese five spice
- 0 oz1g salt
- 0 oz0.4g stevia extract
- 0.1 oz2g finely grated ginger fresh
- 0.2 oz6g extra squeeze for post-cook brightness lime juice
