veganoEasyFree

Tamarind and Chilli Sweets

Name: Tamarind and Chilli Sweets
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 200 g Tamarind pulp; 3 cdas Sugar; 2 cdtas Chilli powder; 0.25 cdta Salt

15 min (15 prep + 0 cook) Easy 12 servings Nacional (Street Food)

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

The most classic Mexican sweet: tamarind pulp balls with sugar and chilli powder. Sweet, sour, spicy, irresistible.

About this recipe

The most classic Mexican sweet: tamarind pulp balls with sugar and chilli powder. Sweet, sour, spicy, irresistible.

History & Origin

Tamarind balls are perhaps the most recognisable Mexican sweet after dulce de leche: they are sold in markets, street stalls, corners and convenience stores from north to south of the country. Tamarind arrived in Mexico from India via Spain during the colonial period, but was adopted with such enthusiasm that it is now hard to imagine Mexican gastronomy without it. Its combination with chilli and salt reflects one of the most defining tendencies of Mexican flavour: the sweet-sour-spicy, also present in chamoy, mangonadas, pulparindos and cucumber with lime. This flavour combination even has a name: 'chamoyada culture'. Culinary anthropologists note that this appreciation of complex flavour (simultaneously sour, sweet, salty and spicy) is a unique characteristic of the Mexican palate, developed over centuries through the exchange between indigenous, Spanish and African cultures.

Estimated cost

£3.00

Total cost

£0.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

15g

Carbohydrates

Fat

Fibre

80mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If using fresh tamarind in pods, remove the shells and fibres until you have only clean pulp. If using a block of pulp, crumble well and check for any seeds.
💡 Tamarind paste blocks from the supermarket are easier and work just as well.
2
In a bowl, mix the tamarind pulp with the sugar, chilli powder and salt. Knead with your hands for 2-3 minutes until everything is well combined and the mixture has a workable texture.
💡 Taste the mixture and adjust the sweetness and heat to your preference before shaping.
3
Sprinkle chilli powder onto a small plate. Shape the mixture into balls of about 2 cm diameter and roll in the chilli powder to coat.
💡 Lightly moisten your hands if the mixture is too sticky.
4
Place the balls on a plate or tray. They can be eaten immediately or stored in an airtight container at room temperature for up to 2 weeks.