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Mango and Pineapple Chamoy and Tajin

Tangy, spicy, and sweet—enjoy this classic Mexican street food all year long!


3 mangoes, cut into strips

8 oz. Ready-Set-Serve Pineapple Spears

1/4 C Chamoy syrup

4 tsp. Tajin chile powde


Fill tall cups with equal portions of mango and pineapple. Drizzle one tablespoon of Chamoy into each cup, then top with one teaspoon of Tajin each. Serve cold.