How To Make Chamoy - Alphafoodie

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Condiments

Homemade Chamoy Sauce

By Samira Kazan

published March 05, 2025

5 from 7 votesJump to RecipeSave to Favorites

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Chamoy sauce is a tasty mix of sweet, tangy, spicy, and zesty flavors. In just 30 minutes, you can have this versatile Mexican favorite ready to drizzle on fruit, veggies, snacks, or drinks!

What is Chamoy

I’ve been hooked on this Mexican condiment for as long as I can remember—it’s one of my favorite flavors!

Chamoy is a wild mix of sweet, tangy, salty, and spicy. Made from dried fruits like prunes, apricots, and mangoes, along with hibiscus (Jamaica), chilies, lime juice, sugar, and salt, it’s simmered and blended into a smooth sauce.

This sauce is super versatile—use it as a dip or drizzle it over fresh fruit, veggies, or even candies. Pair it with salty snacks like chips and nuts, and you’ll see why it’s seriously addictive! And if you’ve ever had a mangonada, you know just how awesome chamoy really is. It’s a flavor explosion you’ll want in everything!

A spoonful of homemade chamoy sauce over a jar

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What is Chamoy
Ingredients
How to make Chamoy
How to use chamoy sauce
Storage tips
More Mexican sauces
Homemade Chamoy Sauce Recipe

Ingredients

Dried apricots: These help bring natural sweetness and a thick texture to the chamoy sauce. You can also use dried mango for a slightly different flavor.
Prunes: The dried plums add a rich, concentrated sweetness and tons of flavor.
Dried hibiscus flowers (Jamaica): These add a subtle tartness, similar to cranberry, without overpowering the other flavors.
Sugar: A bit of sugar balances out the natural sweetness of the fruit and rounds out the flavor.
Lime: Fresh lime juice adds a refreshing citrus kick and brightens the whole sauce.
Salt: A pinch of salt is all you need to bring out the other flavors.
Water: This helps thin the sauce, making it easy to drizzle or spread.
Dried chilies, chili powder, or Tajín: For that signature spicy kick! You can use any of these, but I love combining dried chilies and Tajín for extra flavor and heat. Adjust the amount to your liking!

How to make Chamoy

There are just a few steps to follow before you can enjoy your homemade chamoy sauce!

Place the dried fruit, hibiscus flowers, dried chilies (optional), water, and sugar in a saucepan. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.

Remove from the heat and let cool down for 10-15 minutes.

Cooking the dried Ingredients of Chamoy.

Place the mixture in a blender and blend to a smooth consistency. Add the lime, salt, and tajin and blend again.

Blending chamoy with lime, Tajín, and salt.

There is no need to strain the sauce; the pulp adds awesome texture to it!

Chamoy sauce in a glass container with a spoon inside.

Alternatively, strain the mixture through a fine-mesh sieve to remove any pulp for a smoother texture, then store the chamoy in an airtight glass container in the fridge.

Straining the Chamoy sauce through a fine-mesh.

How to use chamoy sauce

Chamoy’s got endless possibilities! This versatile sauce can be used in many ways, whether you’re craving something sweet, savory, or a mix of both.

Fruit and Veggies: Drizzle it over fresh fruit like mango, pineapple, watermelon, or apples for a sweet and tangy kick. Pair it with veggies like cucumber or jicama—perfect for a refreshing snack and a standout addition to any veggie platter.
Drinks: Use it as a rim paste for Mangonadas, margaritas, or micheladas. It adds a flavorful twist to your favorite beverages!
Meats: Mix in chamoy to elevate marinades for chicken or shrimp. It adds that signature tangy kick that enhances the flavor profile.
Savory Snacks: Dip chips, pretzels, or nuts in chamoy for a zesty, spicy snack that will leave your taste buds craving more.
Sweet Treats: Top off ice cream and fruit popsicles with chamoy or drizzle it over watermelon salad and pineapple salad for a unique and delicious twist.

A glass with mangonada topped with mango cubes

Storage tips

In the fridge: Once you’ve made your chamoy, simply store it in an airtight container and keep it chilled in the refrigerator for up to 2 months. It’s that easy!

In the freezer: For longer storage, freeze the sauce in ice cube trays, then transfer the frozen cubes to a freezer-safe bag. They’ll keep for up to 6 months.

More Mexican sauces

Enchilada Sauce Recipe

Mexican Salsa Roja Recipe (Roja Sauce)

The Best Roasted Tomato Salsa Recipe

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Homemade Chamoy Sauce

5 from 7 votes By: Samira Learn how to make chamoy— a sweet, tangy, and spicy sauce that’s perfect for drizzling on fruit, snacks, and drinks! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 64

Equipment

Blender/Food processor

Ingredients US CustomaryMetric 1x2x3x

▢ 6.6 oz dried apricots 1 cup
▢ 6.2 oz prunes 1 cup
▢ 1 oz dried hibiscus flower 1 cup
▢ 2 oz sugar 1/4 cup
▢ 1 lime
▢ 1/8 tsp salt
▢ 2 cups water
▢ 1/3 cup tajin or chili powder
▢ 0.1 oz dried chili 2 medium ones, optional for extra heat

This will yield about 4 cups (33 oz/950 g)

Instructions

Combine dried fruit, hibiscus flowers, dried chilies (if using), water, and sugar in a saucepan. Bring to a boil, then lower the heat and simmer for 15-20 minutes.
Let the mixture cool for 10-15 minutes.
Transfer the mixture to a blender and blend until smooth. Add the lime, salt, and Tajín, then blend again to combine everything.
For a smoother texture, pass the mixture through a fine-mesh sieve to remove any pulp.
Keep it in an airtight glass container in the fridge (up to 2 months) or freezer (up to 6 months).

Notes

What do you eat chamoy with? Drizzle chamoy over fresh fruit like mango, pineapple, or watermelon. Pair with veggies like cucumber or jicama, or use as a dip for chips. Top off popsicles, paletas, or ice cream, or enjoy in a refreshing mangonada! Check out the full blog post for more details and tips! Course: CondimentCuisine: MexicanFreezer friendly: 6 MonthsShelf life: 2 Months

Nutrition

Serving: 1Tbsp, Calories: 21kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 26mg, Potassium: 80mg, Fiber: 1g, Sugar: 4g, Vitamin A: 506IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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