This post was created in partnership with California Strawberries. All thoughts and opinions are my own.

These mouthwatering pepinos locos will be the talk of your next party. Crisp cucumbers are made into cups, dipped in chile powder, then filled with juicy California strawberries, Japanese style peanuts, tamarind candy, and then drizzled with chamoy and lime juice.

cucumbers, peanuts, tamarind candy, chamoy, and strawberries on a white background

This snack is part of a Mexican party culture where “la botana” is king. Botana means snack, but when Mexicans talk about botana it encompasses all the delicious dishes that one prepares for a party with friends, and believe me there are lots of parties! Botana can be anything from chips, peanuts, and fruit to guacamole, gorditas, and queso fundido.

cucumber cups on a white plate with a dotted rim
a glass bowl with chamoy and a white plate with chile powder and cucumber cup being dipped in

Pepinos locos or crazy cucumbers are perhaps an unusual combination, but for us it has all of our favorite elements lime, chile, sweet chamoy, and fresh fruit. They are incredibly popular with the younger crowd (especially teenagers), but people of all ages enjoy them as well. The addition of strawberries to this Mexican botana makes it an extra special treat.

cucumber cups with chile rim on a white plate with dotted rim

We Love Strawberries!!

We love strawberries in this house we like to add them to our desserts like this carlota de fresa, but we also love to make paletas, salads, pancakes, and even tamales. The best part is that they are not only delicious but healthy! Strawberries are full of vitamins and nutrients. Did you know that one serving of strawberries has a full day’s value of vitamin C?? They are also packed with antioxidants, and potassium, folate, and fiber.

chile covered cucumber cups filled with peanuts and strawberries

California Strawberries:

California is the nation’s leading producer of strawberries. Which means that it’s probable the strawberries you are getting from your local grocery store are from California. California’s rich, sandy coastal soils, western ocean exposure and moderate temperatures are the perfect combination for a year-round strawberry growing season. We actually lived in California for about 3 years and we loved going strawberry picking at our local Orange County farm. California strawberries are so sweet and juicy right of the vine!

pepinos locos on a white plate with chamoy poured over them surrounded by strawberries and limes

The Recipe: Strawberry Pepinos Locos

  • You can add chopped mango for a pop of color and sweetness.
  • I recommend you use tajin chile powder which is widely available in grocery stores.
  • If you can’t find Japanese style peanuts you can add regular peanuts.
close up of pepinos locos, filled with peanuts and strawberries on a white plate.

This post was created in partnership with California Strawberries. THIS IS WHERE YOU CAN FIND THE RECIPE FOR THE STRAWBERRY PEPINOS LOCOS

Hot sticky summers, clothes drenched in sweat, and the almost unbearable burn of the sun on your skin can only describe a summer in northern Mexico, ok and probably Arizona and Texas too. Those were the summers of my childhood, but summer in Mexico also means dozens of paleta flavors to explore and the perfect yuki o raspado(slushie) to cool you down. One of the most memorable raspados is the mangonada, a combination of sweet mango puree and ice, layered with spicy chamoy, lime juice and chile powder. It is a classic combination of sweet, sour, and spicy, which is a popular flavor profile of Mexican cuisine, and one of my favorites.


This mangonada was made with homemade chamoy which means it has no added sugar! What no sugar? That’s right. (Chamoy is a sweet and spicy sauce made from dried apricots that is used as a dip for fruit or in paletas and raspados.) The only sugar in this mangonada is the natural sugar found in the mango and dried apricots. You can also buy chamoy bottled at your local hispanic market or on amazon. Just writing about this is making my mouth water.



We will not be spending this summer in Mexico. Instead two of my nieces are coming to visit. We will be enjoying the beautiful California weather and beaches  while they are here. There will be swim lessons, vacation bible school and possibly a road trip in July. I’m looking forward to a long summer spent with family and friends. Enjoy!

The Recipe: Mangonada (Mango and Chamoy Slushie)


Mangonada (Mango and Chamoy Slushie)

5 from 2 votes
Print Pin Rate Add to Collection
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: Dora Stone



  • 1 cup Apricots, dried
  • 2 cups Water
  • 2-3 tbsp. Chile ancho powder
  • 2 tbsp. Lime juice, fresh
  • 1 tbsp. Apple cider vinegar


  • 1 cup + 2 tbsp. Mango, diced
  • 1 cup Ice
  • 6 tbsp. Chamoy
  • 1 Lime, juice of
  • Chile powder To Taste (tajín)


  • To make the chamoy, place the dried apricots and water in a saucepot and bring it up to a boil. Lower heat and simmer for 30 min. Set aside.
  • Reserve ¾ of a cup of the apricot cooking liquid.
  • Take the simmered apricots, reserved cooking liquid, chile ancho powder, lime juice, and apple cider vinegar and blend until smooth. Add more or less water for a thinner or thicker consistency. (I left mine a little on the thick side.) Let cool.
  • To make the slushie, place ½ cup of mango in the bottom of the blender container, add a layer of ice, continue to alternate the layers this way with the rest of your ice and 1 cup mango.
  • Blend on medium speed until you are left with a slushie consistency. The pieces of ice, though small, should still be seen.
  • To assemble, take to glasses and pour in a tbsp. of chamoy in the bottom of each one. Add a layer of mango slushie, followed by another tbsp. of chamoy. Repeat one more time.
  • Sprinkle 1 tbsp. of diced mango on the top of each finished slushie. Squeeze half of a lime into each glass and top with as much chile powder as you desire. Serve with a spoon and a straw.


Makes 2 (8 oz.) glasses. Use 2 tbsp. of ancho chile powder for a mild chamoy, use 3 for a spicier version.