Chamoyada Food

CHAMOY

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.

CHAMOYADA

Steps:

• Combine frozen mangoes and pineapple juice in a blender; blend until smooth.
• Rub lime wedge around the rim of a glass and dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and 1 teaspoon chili-lime seasoning. Pour in 1/2 of the mango-pineapple mixture. Add remaining chamoy sauce and top with remaining mango-pineapple mixture.

MANGONADA

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.

HOW TO MAKE MEXICAN MANGONADAS

Steps:

• Place the tajin in a small dish, rim the glass with lime then dip into the tajin. Next pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass.
• Place the mango pieces in the blender along with the ice cubes, water, lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
• Pour the slushy into the prepared glass. If you'd like you can alternate layers of mango, slushy, chamoy then mango again and slushy and chamoy until you reach the top. I like to coat the glass with the chamoy, then just pour in the slushy into the glass then top with chopped mango, chamoy and sprinkle the Tajin over the top. This is all up to you! Serve with a reusable straw, tamarind stick and enjoy!

CHAMOY

Steps:

• Add the water to the blender. Wipe the chili peppers to remove any dust. Pull off the stem and shake out the seeds. Place the whole pepper in the blender along with the apricot jam, lime juice, sugar, and salt.
• Blend on high speed until extremely smooth. Store in a sealed container in the refrigerator for up to 2 months. Use chamoy with fresh mangos for a fun snack.

AUTHENTIC MANGONADA RECIPE

Steps:

• Add the frozen mango, mango nectar, lime juice and ice in a blender.
• Cover and puree on medium speed. Blend until smooth. About 1 minute.
• On two small plates, add some chili lime powder to one and chamoy in the other. Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate.
• Swirl some chamoy on the sides of the cup.
• Pour some Mangonada mixture in the cup, top with fresh mango chunks and sprinkle with chili lime powder. Add more chamoy on top, optional.
• Garnish each glass with a tamarind candy stick and a thick straw or a spoon. Enjoy immediately!

BEST MANGONADA RECIPE

Steps:

• Prepare the garnishes: Peel and cube the fresh mangoes, add chile-lime salt to one shallow bowl, and chamoy to another.
• Squeeze both limes into a blender. Add in the frozen mango chunks, water, cane sugar, and ice. Blend on high until you achieve a smooth consistency, adding in small amounts of water if needed.
• Rim your glasses by dipping them in the bowl of chamoy followed by chile-lime salt. Add a drizzle of chamoy to the bottom of your glasses and around the sides.
• Divide the frozen mango mixture between glasses, then add more chamoy on top followed by fresh mango cubes.
• Garnish with an extra drizzle of chamoy, a sprinkle of Tajin, and a tamarind candy straw. Happy drinking!