Chili-lime mango and cucumber cups
Juicy mango and cool cucumber with a squeeze of lime and a shake of chili salt, the street-cart fruit cup that’s sweet, sour, salty and a little warm.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $1.21 a serving
- 90 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 2 servings.
- 1 mango, ripe
- ½ English cucumber
- 1 cup canned pineapple chunks, drained (optional)
- 1 lime, halved
From your pantry
- ½ tsp chili powder
- ¼ tsp salt
Each serving has about 90 calories, 2 g protein, 23 g carbs and 1 g fat, and costs about $1.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No English cucumbers? Cucumbers or mini cucumbers work.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Stand the mango on its end and down either side of the flat pit to cut off the two cheeks.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: The pit is a wide, flat oval in the middle. Feel for it with the knife and cut just beside it.Score each cheek in a grid without cutting through the skin, then push it inside out and the cubes off.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Cut the cucumber into sticks or chunks about the size of the mango cubes.
Pile the mango, cucumber and pineapple into 2 cups or bowls.
Dolly’s tip: The cut fruit keeps covered in the fridge for a day. Add the lime and chili right before you eat.the chili powder and salt together, squeeze the lime over the fruit, and shake the chili salt on top.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
