Mangonada Or Chamoyada Chamango Food

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!

MANGONADA! (OR CHAMOYADA, CHAMANGO)

Steps:

• PREP: This is optional, but if you want that pretty rim, pour Chamoy into a rimmed plate. Then pour the Tajin seasoning into another plate. Dip the rim of your glass into the Chamoy then in the Tajin until the rim is coated completely.
• BLEND: Add the frozen mangos, 12 ounces of mango nectar, lime juice, sugar, and ice into the blender. The amount of sugar you use will depend on how sweet your mangos are! I usually use about 2 tablespoons. Blend until the mango mixture resembles a soft sorbet. If the mixture gives you trouble, add the remaining 2 ounces of mango nectar and continue blending.
• DECORATE AND SERVE: Pour a bit more chamoy into the bottom and around the inside of the glass. Add enough mango puree to reach about halfway up the cup, add more Chamoy then load up the cup with more mango puree. Top with straws, mango slices/chunks, more tajin, chamoy, and a tamarind candy! Serve immediately.

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.