Mango Con Chile (Chile Lime Mango and Papaya)
by Sommer Collier — last updated on Apr 25, 2025 
This bold and refreshing Mango Con Chile recipe strikes the perfect balance between sweet and heat, combining juicy tropical fruit with a zesty kick of lime and a dash of cayenne for a flavor explosion in every bite.
This Spicy Mango Con Chile is Literally Fire
This Mango Con Chile recipe is something I first snacked on during my trips abroad to Central America and Southeast Asia. Spicy fruit is a beloved treat across the world!
Here I’ve combined the best of both continents for a snack that can satisfy any craving… sweet, salty, or spicy. And it’s so easy to make too! All you need are fresh mangoes and papayas, and a handful of pantry ingredients and you’ll be able to whip up this tasty treat in no time.
Sommer’s Recipe Notes
Whether you’re serving this Mango Con Chile as a party appetizer, a poolside treat, or a wholesome dessert, this zesty fruit snack is guaranteed to wake up your taste buds!
Why You’ll Love Mango Con Chile
- No Cooking Required – This mango con chile recipe is so easy to put together, and the best part is that you don’t need to cook anything! Just slice, sprinkle and serve.
- Naturally Vegan – From the juicy papaya and mango, to the chili powder, this treat is naturally gluten-free and totally vegan.
- Bold Flavors – Mango con chile is packed with intense sweet meets heat flavors.
This juicy and spicy fruit snack will definitely hit the spot!
Ingredients and Tips
- Mangoes – Make sure to pick ripe, juicy mangoes.
- Papayas – You’ll also need small and ripe papayas.
- Seasoning Mixture – To season the mangoes and papayas, you’ll need granulated sugar, sea salt, ground chile powder (preferably ancho powder), cayenne powder and lime zest.
Recipe Variations and Dietary Swaps
- TajÃn – Swap the ancho powder with Tajin from an extra zingy taste.
- Pineapple – Add in some sliced pineapple to create a medley of juicy fruit flavors.
- Grilled fruit – Lightly grill the mango and papaya for a smoky twist.
- Low-sugar – Skip the added sugar altogether or substitute with honey.
How to Make Mango Con Chile
This delicious Mango Con Chile is made with just a few ingredients in under 10 minutes. Just slice, mix together the seasoning for papayas and mangos, and enjoy!
Find the full Mango Con Chile recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – The fruit itself can last in an airtight container in the fridge for up to 5 days. I do not suggest storing the fruit with the seasoning on it. However, if you do, it can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
There are so many fun and delicious ways to enjoy this Mango Con Chile!
You can serve up as a light snack for a refreshing summer treat, or you can top off your tacos with these spicy mangoes and papayas.
You can also mix it in a salad, or add them to a scoop of Greek yogurt or cottage cheese.
Another fun option is to freeze these and mix them into a slushy on a hot day.
Frequently Asked Questions
Yes! You can slice the fruit and mix the seasoning in advance. Store the fruit and spice mix separately in the fridge, then sprinkle the seasoning on just before serving for the freshest flavor.
Pre-cut fruit is a great shortcut—just make sure it’s fresh and not overly ripe so the texture holds up well with the spices.
Nope, it’s just a bit spicy! The cayenne adds a light kick, but you can adjust the heat level to your liking.
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Mango Con Chile (Chile Lime Mango and Papaya)
Ingredients
- 2 mangoes
- 2 papayas small
- 1 tablespoon granulated sugar
- 3/4 teaspoon salt
- 3/4 teaspoon chile powder preferably ancho
- Pinch cayenne
- Zest of 1 lime
Instructions
- Cut the flesh of the mangoes off the pit. Run a small knife around the interior of the peel to remove it. Cut the papayas in half and scoop out the seeds. Then remove the peel in the same manner as the mangoes.
- Slice the mangoes and papayas into thick strips.
- Mix the sugar, salt, spices and lime zest in a small bowl.
- Sprinkle on top for the fruit. Serve immediately.
your photos are gorgeous- they look like they could be straight out of a magazine!
also, this looks amazing- we are at our 18th day of being over 100 degrees and this just might be the refreshing goodie i need!
hope all is well!
There’s something so refreshing about sprinkling some chili powder on mango… the kick of the pepper with the snap of the lime… all mellowed out by the sweet fruit. It’s a beautiful pairing.
What a beautiful, zesty dish. The flavors and colors are amazing.
Ooh lala! This looks great- interesting flavor combo.
You rock my world.
one of my favorite childhood snacks, still is, every summer in mexico..we would wait for the man to pass in his cart..yummy
We just had a Trader Joe’s open up near us and tried out dried papaya with a chili rub – so delicious! I can’t imagine how amazing this must be with fresh papaya. I will definitely be giving this a try!
Love both these fruits and a great way to season them! I’ve been on a papaya quick, and was reading that something in the papaya avoids cholesterol from oxidizing (only oxidized cholesterol sticks to arteries!) *not a doctor, just read this only and via some research! looks delicious!
I absolutely love these flavors – In Coney Island I used to get mango that had been slathered in hot sauce and salt on a stick – this is a more elegant version for sure!
For the first half of this post I kept wondering “But *what* is she going to do with this fruit?” Then I realized…the fresh fruit was going to stay that way, and that this recipe is pretty much the best idea ever. So delicious! I’m heading to Southeast Asia soon – can’t wait to eat more than my fill of tropical fruit…
Hope you are heading over here soon because all the exotic fruits are in season right now like durian, mangosteen, rambutan, jackfruit, and langsat. Have a great trip!
Lovely pictures!
Ahhhh, this looks awesome!