Mango “Chamoy” Dipping Sauce for Fruit

This is a great way to use the dried mango you find in lots of Mexican grocery stores—the kind that’s coated with chile and salt.

INGREDIENTS

  • 1 cup (5 ounces) roughly chopped dried mango with chile and salt
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1 tablespoon agave syrup (or honey or corn syrup)
  • 1/4 teaspoon powdered chipotle or árbol chile

INSTRUCTIONS

In a blender, combine all the ingredients with 1/3 cup water. Blend until smooth. Serve with sliced fruit, jicama and/or cucumbers. Store any leftovers tightly covered in the refrigerator.