Chilled Mango Lime Cups with Chili and Salt

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes (includes 30 minutes chilling)

Quick Ingredients

• 2 large ripe mangoes, well chilled
• 2 tbsp fresh lime juice
• 2 tsp honey or agave syrup (optional)
• 1/2 tsp mild chili powder or chili-lime seasoning
• 1/4 tsp fine sea salt
• Pinch cayenne pepper (optional, for extra heat)
• Optional: lime wedges, fresh mint or cilantro, crushed peanuts or pepitas

Do This

• 1. Chill mangoes for at least 30 minutes so the fruit is cold and refreshing.
• 2. In a small bowl, mix chili powder, salt, and cayenne (if using); set aside.
• 3. Peel mangoes and cut the flesh into bite-size cubes or thin spears.
• 4. Toss mango gently with lime juice and honey/agave (if using) until lightly coated.
• 5. Divide mango between 2 small cups or bowls.
• 6. Sprinkle generously with the chili-salt mixture right before serving.
• 7. Garnish with lime wedges and herbs, then serve immediately or chill up to 30 minutes.

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Why You’ll Love This Recipe

• Bright, sunny flavors: sweet mango, tart lime, and a gentle chili kick in every bite.
• No-cook and super fast, perfect for hot days or when you want a refreshing snack.
• Easily adjustable: make it mild or fiery, sweeter or more tangy to suit your taste.
• Light yet satisfying, great as an afternoon pick-me-up or a simple dessert.

Grocery List

• Produce: Ripe mangoes, limes, fresh mint or cilantro (optional)
• Dairy: None required
• Pantry: Honey or agave syrup, mild chili powder or chili-lime seasoning, cayenne pepper (optional), fine sea salt, peanuts or pumpkin seeds (optional)

Full Ingredients

Mango-Lime Base

• 2 large ripe mangoes (about 1 lb / 450 g total, yielding about 2 cups diced), well chilled
• 2 tbsp freshly squeezed lime juice (about 1 large lime)
• 2 tsp liquid honey or agave syrup, or to taste (optional, depending on mango sweetness)

Chili-Salt Sprinkle

• 1/2 tsp mild chili powder or chili-lime seasoning (such as Tajín)
• 1/4 tsp fine sea salt or kosher salt
• 1/8 tsp cayenne pepper (optional, for extra heat)

Optional Garnishes

• Lime wedges, for squeezing over the top
• Fresh mint or cilantro leaves
• 1–2 tbsp crushed toasted peanuts or pumpkin seeds (pepitas) for crunch

Step-by-Step Instructions

Step 1: Chill your mangoes and gather ingredients

For the most refreshing result, start by chilling your whole mangoes in the refrigerator for at least 30 minutes, or up to several hours. Cold fruit makes the snack extra bright and crisp. While they chill, gather all remaining ingredients: lime, honey or agave, chili powder, salt, and any optional garnishes like mint, cilantro, or nuts.

Right before you are ready to assemble, set out two small cups, glasses, or dessert bowls so they are ready to fill.

Step 2: Mix the chili-salt sprinkle

In a small bowl, combine the 1/2 tsp mild chili powder or chili-lime seasoning, 1/4 tsp fine sea salt, and 1/8 tsp cayenne pepper if you want extra heat. Stir well so the salt and spices are evenly distributed.

Taste a very tiny pinch. If it is too salty, add a little more chili powder; if you want more heat, add another small pinch of cayenne. Set this mixture aside; you will sprinkle it on just before serving so it stays punchy and vibrant.

Step 3: Peel and cut the mango

Remove your chilled mangoes from the refrigerator. Using a sharp knife, slice off the rounded cheeks on either side of the flat pit. Score the flesh of each cheek into cubes (about 1–1.5 cm) without cutting through the skin. Then, either push the skin side to invert and slice off the cubes, or carefully cut them away from the peel.

Trim any remaining mango flesh from around the pit and cut into similar bite-sized pieces. Aim for roughly even sizes so the seasoning coats them consistently and each bite feels balanced.

Step 4: Dress the mango with lime and a touch of sweetness

Place the cut mango into a medium bowl. Drizzle over the 2 tbsp fresh lime juice and 2 tsp honey or agave syrup, if using. Using a spoon or your clean hands, gently toss the mango until every piece is lightly coated. Try not to mash the fruit; you want distinct, juicy chunks.

Taste a piece. Adjust with an extra squeeze of lime if you like it more tart, or a tiny drizzle more honey if your mangoes are less sweet. Remember that the chili-salt will add another layer of flavor, so keep the dressing bright but not overly sweet.

Step 5: Assemble the chilled cups

Divide the dressed mango evenly between the two cups or small bowls. Lightly press the pieces down so the cups are generously filled and look abundant. If you have time, place the filled cups in the refrigerator for 10–20 minutes to re-chill after handling; this makes the snack especially refreshing on a hot day.

Right before serving, generously sprinkle the prepared chili-salt mixture over the top of each cup. Start with about half of the mixture, then add more to taste. You should see flecks of deep red chili and sparkling salt crystals against the vivid yellow mango.

Step 6: Garnish and serve

Finish each cup with your choice of garnishes: a few fresh mint or cilantro leaves tucked into the side, a lime wedge on the rim for extra squeezing, and a sprinkle of crushed toasted peanuts or pumpkin seeds if you want added crunch and nuttiness.

Serve immediately while the mango is cold and juicy, with a spoon so everyone can scoop up the seasoned fruit and any tangy juices that collect at the bottom of the cup.

Pro Tips

• Choose ripe but not mushy mangoes. They should have a gentle give when pressed and a fragrant aroma near the stem, with bright, sweet flavor.
• Adjust the heat level. For mild cups, skip the cayenne and use a gentle chili-lime seasoning. For extra kick, add a pinch more cayenne or a spicier chili powder.
• Season right before serving. Sprinkle the chili-salt at the last minute so it stays vivid and does not dissolve completely into the lime juice.
• Cut evenly. Similar-sized mango pieces ensure even coating with lime and spices, and they make the cups look neat and appealing.
• Balance salt and sour. If the cups taste too tart, add a touch more honey. If they taste flat, a tiny pinch more salt can really brighten everything up.

Variations

• Creamy mango-lime parfait: Layer the seasoned mango with spoonfuls of plain or lightly sweetened Greek yogurt in clear glasses. Finish with the chili-salt sprinkle and a few toasted nuts on top.
• Mango-cucumber chili cups: Add 1/2 cup peeled, diced cucumber to the mango before tossing with lime. This adds extra crunch and a refreshing, slightly savory vibe.
• Frozen mango bites: Use frozen mango chunks (thawed just enough to bite) and toss quickly with lime and chili-salt. Serve immediately as an icy, slushy-style snack.

Storage & Make-Ahead

This snack is best enjoyed fresh on the day you make it, when the mango is juicy and the chili-salt is bright and aromatic. You can peel and cut the mango up to 1 day ahead and store it in an airtight container in the refrigerator. The chili-salt mixture can be prepped several days in advance and kept in a small, sealed jar at room temperature. Wait to toss the mango with lime and honey until within about 1 hour of serving, and do not add the chili-salt sprinkle until right before it goes to the table, or the spices may lose their punch and the salt can melt into the juices.

Nutrition (per serving)

Approximate values per serving (1 of 2 servings, without optional nuts or garnishes): about 150–170 calories; 0.5 g fat; 40 g carbohydrates; 3 g fiber; 34 g natural sugars; 2 g protein; 200–250 mg sodium (depending on how much chili-salt you use). These values are estimates and will vary with the size of your mangoes and exact seasoning amounts.