Chamoy Food

CHAMOY

Chamoy image

PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog "This Mama Cooks". Buen provecho...

Provided by Jostlori

Categories Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

3 dried ancho chiles
10 ounces apricot preserves
3/4 cup fresh lime juice
1/2 cup sugar
1 tablespoon salt

Steps:

Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
Add fruit spread, lime juice, sugar and salt. Puree.
Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.

CHAMOY WITH FRESH FRUIT

Chamoy with Fresh Fruit image

A couple of years ago when I was visiting my parents in Florida we had went to a food festival and they were serving this up in plastic cups. I just had to get one so I could taste what all the excitement was about. Well, naturally when I got back home to Ohio I went out to find a bottle of chamoy. I already use the Tajin so I...

Provided by Kimberly Biegacki

Categories Fruit Desserts

Time 10m

Number Of Ingredients 8

Ingredients

watermelon
honeydew
cantaloupe
mango
pineapple
grapes
chamoy
tajin

Steps:

1. Cut up your desired fruits that you would like to use. Put in a deep plastic cup or bowl. Then pour on some chamoy and sprinkle tajin on top. Serve immediately or refrigerate.
2. This is a healthy and flavorful dessert to serve in the summertime.

MANGONADA

Mangonada image

When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.

Provided by Daniela Galarza

Categories snack, non-alcoholic drinks, shakes and smoothies

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

Steps:

Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

CHAMOY SAUCE

Chamoy Sauce image

This authentic Mexican chamoy sauce is easy to make at home and is so much more flavorful than store-bought. Use to top your fruit, add to Micheladas, make Mangoladas... so many possibilities!

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup apricot jam
¼ cup freshly squeezed lime juice
3 teaspoons ancho chile powder
1 teaspoon salt

Steps:

Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

Nutrition Facts : Calories 103 calories, Carbohydrate 27 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, Sodium 306.9 mg, Sugar 17.5 g

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