I know the fruit and chili combo is definitely more of an acquired taste and not as common to encounter here in the US as it is in Mexico, where you add chili to practically everything. The way I see it, Mexicans enjoy pushing the the culinary envelope. From the timeless Mole, to a “Ranchero” style pizza topped with beans, onion, jalapeños, chorizo, and cheese.
During the few years while I lived in Mexico we would “always” have some sort of appetizer prior to the main meal of the day. The choices varied wildly, sometimes we would have sliced cucumber or (insert any other fruit you can think of) with lime, salt, and chili, sometimes they would totally switch things up on me and just as I was expecting something bitter and salty, it turned out to be, diced cucumber with lime and sugar instead. Sometimes the appetizer would be as simple as salted peanuts, a slice of panela, or carnitas bathed in lime juice and chili, you are get the picture.
Chili and Lime also happens to be one of the staples most if not all street vendors have on hand; that is unless they are selling camote azado (roasted sweet potato) or churros for example, because that would just be plain wrong.
Having said that, it should be no surprise that the flavor profile of sweet & spicy (hmmm… that reminds me of someone I know) would also be incorporated into a dessert.
- 2 ripe mangoes, (1 cubed, 1 diced)
- ½ cup water
- ¾ cup agave syrup
- 2 limes, juiced
- 1 teaspoon Tajin
- 1 teaspoon Tapatio
- In the container of an immersion blender, puree cubed mango, water, and agave syrup.
- Combine diced mango, lime juice, tajin, and tapatio in a small bowl until evenly coated.
- Add diced mango into mango puree and stir. Pour mixture into ice pop molds and freeze 2-3 hours.
I thought I’d add a link to the Wiki reference for the word “Tapatio”, since I grew up in Guadalajara and my mom is a native from Jalisco.