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Lupe's Kitchen Corner:  Homemade Chamoy - Fruit Salad & Mangoneada  (Vegan & Sugar-Free)

7/31/2016

 
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Homemade
CHAMOY

(Vegan & Sugar-Free)

I love Chamoy but commercially available Chamoy is sweetened with a lot of sugar. So here's my version of Chamoy. I decided to sweeten the sauce naturally using Papaya preserves instead of sugar. So its delicious and sweet without being sickly sweet. The result was a sweet, sour, spicy and tangy taste unlike any other Chamoy you've ever had. The recipe includes a simple recipe for making your own apricot and papaya preserves. 
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Ingredients:
1/2 cup Apricot Preserves
1/4 cup Papaya Preserves
2 tablespoons of Fresh Lime Juice
1/2 teaspoon of Ancho Chile Powder
Salt to taste

Directions:
Combine all the ingredients in a blender and pulse til smooth.

Use this sauce in fruit salads, mangoneadas and more.

Below are the recipes for the Apricot and Papaya preserves.



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The above photos illustrate making Apricot Preserves.


Ingredients for Easy Homemade Sugar-Free Apricot Preserves:
1 pound of Apricots
a twist of lemon or lime juice

Take the seeds out of the apricots. Combine the apricots and lemon juice in a pot over medium heat. Slowly bring to a boil. Reduce heat and simmer. Cook and stir until they thicken. 


Ingredients for Easy Homemade Sugar-Free "Dulce De Papaya" Papaya Preserves:
2 cups of chopped Ripe Papaya
a twist of lemon or lime juice

Make sure to pick out a very ripe Papaya as it will be used as the sweetener in the sauce.
​Combine the papaya and lemon juice in a pot over medium heat. Slowly bring to a boil. Reduce heat and simmer. Cook and stir until they thicken. 


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The photos below illustrate making Dulce De Papaya (Papaya Preserves).


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Fruit Salad With Chamoy
Ensalada de Frutas con Chamoy


Ingredients:
1/2 Jicama
1 Cucumber
2 Mangos
1 cup Pineapple
Chamoy to taste

Directions:
Chop up the ingredients into bite-sized pieces. Top with Chamoy sauce.


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Mangoneada


Ingredients:
1 cup of frozen Mango chunks
1/2 cup of Freshly Squeezed Orange Juice
1 tablespoon of Lime Juice
2 tablespoons of Chamoy Sauce
a pinch of Ancho Chile Powder

Directions:
Put the frozen mango chunks, orange juice and lime juice into a blender. Pulse til smooth.

Put a tablespoon of Chamoy at the bottom of the bowl. Add the mango puree. Top with a tablespoon of Chamoy sauce and a little pinch of chile powder.  




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