As I wait to be served at a dessert café in London, a fellow customer shares her thoughts on the perfect balance of fruity and spicy flavors, saying, “I love it.” Twenty-six-year-old Hannah is on her third visit to Mango Twist in Seven Sisters, a café known for its South American-inspired slushies and fruit bowls. Like me, she is eager to try one of their “fricy” (a blend of fruity and spicy) creations, specifically the “Volcano” slushie, a unique take on the traditional Mexican chamoyada, combining mango and chili.
Hannah, who has family in the United States, is well-acquainted with the Mexican sweet treats that are prevalent there. As a child, she was “obsessed” with these flavors, leading her to say, “I need to come here” upon discovering Mango Twist.
The term “fricy” has gained traction through social media, joining other playful food trend terms like “swicy” (sweet and spicy) and “swavoury” (sweet and savory). Holly Thomson, a food editor at the online retailer Sous Chef, acknowledges the term’s silliness but notes its impact on sales. For instance, sales of Tajín, a lime and chili Mexican spice blend described as a “hero product” of the fricy trend, have surged by 19% year over year in 2026. Additionally, Waitrose has reported a 30% increase in sales of its Mango Amba Sauce, a spicy mango condiment rooted in Iraqi-Jewish cuisine. Stuart McAllister, managing director of hot sauce retailer Hot-Headz!, has also observed a notable rise in fricy sauce sales over the past six to twelve months, particularly for pineapple and mango varieties.
When my Volcano slushie arrives, it is visually stunning, with bright yellow juice and spiralized mango contrasting against the red chamoy sauce, made from pickled fruit and chili. The experience of drinking it is playful, featuring a Tajín candy-dipped straw that must be fished out and nibbled to create an opening for the slushie. According to Dominic Vargas, who established Mango Twist in 2024 and now operates four locations, the drink’s visual appeal, widely shared on TikTok and Instagram, has attracted many customers. He explains that the combination of “tangy, spicy, sweet, salty” flavors is not easily found in the UK.
Alongside the Volcano, I sample the “Mangonero,” which is essentially a fruit salad drizzled with chamoy and tamarind, as well as the newest addition, the “Pine pop,” a large piece of pineapple covered in homemade chamoy. All three fricy treats are generously sized and slightly intimidating to eat, especially while wearing a white shirt due to the vivid red sauce. However, the blend of tropical fruit and chili sauce is delightful; the heat enhances the flavor, making it more intriguing and addictive than a simple sweet treat. It reminds me of other dishes I’ve enjoyed from cuisines where the fusion of heat and flavor is common, such as Vietnamese papaya and chili salads, which provide a refreshing yet spicy experience.
Ethan Pack, head chef at Three Sheets in Soho, believes that the rising popularity of fricy flavors in the UK is part of a broader trend towards South American cuisine. He has noticed an increase in pop-ups inspired by this culinary region and chefs experimenting with its distinct flavors. At his restaurant, which offers a variety of delicious bar food, he enjoys incorporating fricy elements into his dishes. I try two of his friciest offerings: tomato on toast, paired with a spicy Peruvian aji verde sauce made from coriander, garlic, lime, and chili, and a raspberry and chili margarita. Both dishes are outstanding, balancing sweetness with freshness that counteracts the heat of the chili.
Luke Larsson, head chef at the northern Thai restaurant Khao Bird, notes that chefs have long experimented with fruit in savory dishes, particularly in cuisines like Thai, where fruit, chili, acidity, and salt are often combined. He observes that diners are now more receptive to these combinations and actively seek them out. Currently, his menu features a watermelon salad topped with phrik laab chili powder, which has gained popularity as the weather warms up. While he believes that catchy terms like “fricy” are not essential, they provide an accessible way for people to discuss these flavor profiles online. If such portmanteaus encourage culinary exploration, he views that as a positive development.
Personally, I find it hard to imagine using the term “fricy” in conversation without a hint of sarcasm, but if this trend leads to a greater variety of fresh, spicy, and exciting flavor combinations on menus this summer, I wholeheartedly support it.
