Tamarind pulp balls rolled in sugar and chilli, the classic Mexican sweet.
About this recipe
Tamarind balls are one of Mexico's most popular sweets: tamarind pulp mixed with sugar, chile piquín and salt, rolled into balls and coated in sugar or chilli. They are the perfect example of Mexican flavour that combines sour, sweet, spicy and salty in a single mouthful. They require no cooking and take only minutes to make, although the key lies in finding the perfect balance of flavours.
History & Origin
Tamarind arrived in Mexico from Africa and Asia via the Spanish during the colonial period, yet it adapted so perfectly to the Mexican tropical climate that today it appears to be a native ingredient. The states of Colima, Jalisco and Guerrero are Mexico's main tamarind producers. Tamarind sweets have their roots in the Arab-Spanish confectionery that the conquistadors brought to the Americas, where it fused with the pre-Hispanic taste for sour and spicy flavours. Mexicans discovered that the natural acidity of tamarind pairs perfectly with chilli and salt, creating an addictive combination that is now characteristic of all artisan Mexican confectionery. Paletas, pulparindos, chilli-coated tamarinds and other tamarind sweets are an essential part of Mexican street and school culture. Companies such as De la Rosa's Pulparindo industrialised them in the twentieth century, but hand-made artisan sweets remain the most highly prized.
Estimated cost
£3.50
Total cost
£0.18
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
80
Calories
0g
Protein
20g
Carbohydrates
0g
Fat
2g
Fibre
50mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Check that the tamarind pulp contains no seeds or tough fibres. If using tamarind pods, extract the pulp, soak in a little hot water for 10 minutes, then strain to remove fibres and seeds.
- 2
Mix the pulp with the sugar, chile piquín and salt. Knead with clean hands (or use kitchen gloves, as tamarind stains) until you have a smooth dough that no longer sticks to your hands.
💡 If the mixture is too sticky, add more sugar. If too dry, add a few drops of water.
- 3
Taste and adjust the balance of sweet, sour, spicy and salty to your liking. This is the key to the perfect sweet.
- 4
Roll the mixture into marble-sized balls. On a plate, mix sugar with chile piquín and roll each ball through the mixture to coat it evenly.
💡 Slightly dampening your palms makes it easier to form perfect spheres.
- 5
Place the balls in paper cases or on a tray. They keep at room temperature for up to 2 weeks in an airtight container.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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