Mango-Lime Chile Tajin-Style Fruit Cups with Coconut Whipped Cream

Ingredients

• 2 whole ripe mangoes
• 2 cups cup fresh pineapple
• 1 cup cup jicama
• 3 whole limes
• 1 1/2 tsp tsp chili powder
• 1 tsp tsp chile-lime seasoning(optional)
• 1/4 tsp tsp cayenne pepper
• 3/4 cup cup coconut cream
• 1 tbsp tbsp monk fruit sweetener
• 1/2 tsp tsp vanilla extract
• 12 whole fresh mint leaves(optional)

Instructions

1. 1

   Chill the coconut cream in the freezer 15 minutes, then whip with the monk fruit sweetener and vanilla until fluffy, 2-3 minutes.

2. 2

   Cut the mangoes and pineapple into 3/4-inch cubes and julienne the jicama.

3. 3

   Toss the fruit with the juice of two limes, chili powder, cayenne, and chile-lime seasoning until evenly coated.

4. 4

   Layer the fruit into chilled glasses, spooning the juices over each layer.

5. 5

   Top each cup with a generous swirl of whipped coconut cream, a final dusting of chili powder, a lime zest grate, and mint leaves.

6. 6

   Serve immediately while the fruit is cold and the cream holds its peaks.