Mango Lada Food

MANGO LADA

Mango Lada image

Make and share this Mango Lada recipe from Food.com.

Provided by Sharon123

Categories Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

5 ounces pineapple juice
4 ounces of pureed fresh mango
5 ounces coconut milk (creme de coconut)
1 tablespoon condensed milk (optional)

Steps:

Blend the pureed fresh mango and coconut milk with the pineapple juice.
Add 10 cubes of ice and blend again until it's smooth. Add the condensed milk to sweeten. Stir and serve.

Nutrition Facts : Calories 216.8, Fat 13.3, SaturatedFat 11.7, Sodium 39.6, Carbohydrate 25, Fiber 2.8, Sugar 20.1, Protein 2.5

MANGO TEQUILA SUNRISE

Mango Tequila Sunrise image

Provided by Valerie Bertinelli

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 1/2 ounces silver tequila
1 1/2 ounces mango nectar
1 1/2 ounces orange juice
1/2 ounce creme de cassis

Steps:

Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).

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.

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