BEST MANGONADA RECIPE
Enjoy a mangonada filled with sweet mangoes, layers of chamoy, and chile-lime salt. It's the perfect balance between salty, sweet, sour, spicy, and umami. Just don't forget tamarind straws!
Provided by Mitch and Justine
Categories Drinks
Time 15m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 serving, Calories 192 kcal, Carbohydrate 48.4 g, Protein 2.3 g, Fat 1.3 g, SaturatedFat 0.3 g, Sodium 54 mg, Fiber 5.1 g, Sugar 41.4 g
AUTHENTIC MANGONADA RECIPE
This Mangonada is a treat you definitely need in your life! The main ingredients are mangoes, some chamoy, mango nectar and a little lime. Mangonadas is such a quick and easy fun cold drink to throw together for parties, friends and family, or just a quiet afternoon at home. So delicious, easy, fresh, and fun!
Provided by Ana Frias
Categories Appetizers & snacks Dessert
Time 10m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 12 oz, Calories 190 kcal, Carbohydrate 43 g, Protein 1 g, Sodium 233 mg, Fiber 3 g, Sugar 35 g
MANGONADAS
Perhaps you've journeyed past street vendors selling Mexican sliced mangos, their juicy flesh flecked with the deep red chile-lime-sea salt seasoning called tajin. Here those sweet, tangy flavors are transformed into mangonadas. Although you can find many variations on this classic recipe, the drink is typically made with chamoy, a mouth-puckering sauce made from pickled fruit. Look for it, along with tajin and tamarind candy straws, at Mexican markets or online. Our version of the drink is frozen and luscious, just what's called for on a hot summer day.
Provided by Food Network Kitchen
Categories beverage
Time 4h20m
Yield 2 drinks
Number Of Ingredients 6
Steps:
- Arrange 2 1/2 cups of the cubed mango in a single layer on a parchment-lined baking sheet, loosely cover with plastic wrap and freeze until fruit is firm, at least 4 hours and up to 12 hours. Meanwhile, reserve the remaining mango in an airtight container in the refrigerator.
- Transfer the frozen mango to a food processor. Add the sugar, lime juice and 1/2 cup hot water. Process the mixture until completely smooth, stopping to stir with a wooden spoon, and adding up to 1/4 cup more hot water as needed so the consistency is similar to softened sorbet (a few small chunks of mango are fine).
- Put the chamoy on a small plate and the tajín on a second plate. Press the rim of a 12-ounce glass into the chamoy and then into the tajin to coat; repeat with another glass. Divide one-third of the reserved mango chunks between the glasses. Top each with a generous pinch of tajín. Using a small resealable plastic bag with a corner snipped off, squirt some chamoy around the inside of each glass.
- Layer the glasses (in the following order) with a big scoop of mango sorbet, half the remaining mango chunks, a big pinch of tajín, the remaining sorbet, the remaining mango chunks, another big pinch of tajín and a drizzle of chamoy. Serve with a tamarind candy straw.
MANGONADA
Mangonadas are similar to smoothies. They are sweet, salty, tart, and fruity. A definite cool-down drink for those hot summer days. And a great way to use up fresh ripe mangos.
Provided by Yoly
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
- Combine frozen mango, water, and lime juice in a blender; blend until smooth.
- Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.7 g, Fat 1.2 g, Fiber 5.6 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 916.3 mg, Sugar 29.4 g
MANGONADA
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
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.
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