Mango Chile Ice Food

AUTHENTIC MANGONADA RECIPE

Authentic Mangonada Recipe image

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

Time 10m

Number Of Ingredients 8

Ingredients

16 oz frozen mangos
1 cup mango nectar or juice
2 tablespoons fresh lime juice (About 1 large lime)
1 cup ice
chili lime seasoning
chamoy
1 fresh mango (cut into small chunks for topping)
Tamarindo candy straws ((aka Tarugos))

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

MANGO-CHILE GRANITA

Mango-Chile Granita image

This frozen treat is loaded with delicious mango and a refreshing punch of lime. A dusting of ancho chile powder before serving provides a nice warming kick.

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3/4 cup sugar
2 cups mango nectar
1 ripe mango, peeled and cubed
Juice of 2 limes
Kosher salt
Ancho chile powder, for topping

Steps:

Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.
Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with chile powder.

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